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| StriperTalk! All things Striper |
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07-05-2012, 06:37 PM
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#1
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Registered User
Join Date: Sep 2001
Posts: 7,649
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Soon...
Some tasty appetizers will be on hand...
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07-05-2012, 06:52 PM
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#2
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Registered User
Join Date: Oct 2006
Location: Marshfield, Ma
Posts: 2,150
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Smoked Blue Fish????
Posted from my iPhone/Mobile device
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07-05-2012, 06:57 PM
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#3
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Registered User
Join Date: Sep 2001
Posts: 7,649
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Ayah.
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07-05-2012, 07:30 PM
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#4
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Registered User
Join Date: Dec 2002
Posts: 8,718
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My brother makes a bluefish pate that is a crowd pleaser. That looks like a lifetime supplyto me.
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PRO CHOICE REPUBLICAN
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07-05-2012, 07:43 PM
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#5
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Registered User
Join Date: Oct 2006
Location: Marshfield, Ma
Posts: 2,150
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What kind of smoker it that? Looks sweet!
Posted from my iPhone/Mobile device
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07-05-2012, 08:02 PM
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#6
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Registered User
Join Date: Sep 2001
Posts: 7,649
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When I make it I make a full load. Vacuum pack it and freeze it and it will last for the summer easy. I took my son out to horseshoe shoal and loaded up on 6# blues on light tackle just for this reason. Bled and iced, then brine, dry and smoke. photo was post brine during drying phase...need that pellicle that is the key to a good smoke.
It is a Bradley smoker. I like it because you can control the heat and smoke precisely. I have had it for about 6 or 7 years. All SS. It has held up OK and the customer support is very good ( I called them up and told them I was having a minor problem with the smoker element and they sent me a new unit). I think this is as close as you can get to a commercial quality smoker without spending a fortune. It is really designed for salmon. It is made in Canada and everything they include with it is about smoking salmon.
Last edited by Mr. Sandman; 07-05-2012 at 08:10 PM..
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07-06-2012, 07:11 PM
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#7
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Shorts and Sandals
Join Date: Jan 2003
Location: southeastern mass
Posts: 597
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Try mixing some sugar with the salt when you make the brine. My son used to dry rub the fillets with sugar and salt before he smoked them.
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07-06-2012, 07:41 PM
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#8
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Registered User
Join Date: Jul 2010
Posts: 362
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Smoked blue fish. You can't beat that. They look great 😊😊😊
Posted from my iPhone/Mobile device
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07-06-2012, 08:17 PM
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#9
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Registered User
Join Date: Jan 2009
Location: lunenburg, ma
Posts: 348
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Looks tasty. The pate' sounds good too.
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07-07-2012, 08:41 AM
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#10
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Registered User
Join Date: Sep 2001
Posts: 7,649
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I typically use a liquid brine of kosher salt, brown sugar and a number of spices. In one of my smoking cookbooks I found a brine recipe that uses spiced Rum....This is next on the list.
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07-07-2012, 10:33 AM
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#11
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,692
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That looks delicious!! Ive been eating a lot of smoked lake trout from colorado... nothing compares  |
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