Idaho > Ice Fishing Idaho

Smoking pike

<< < (2/2)

river_scum:
sounds like a good mix.  i love some maple wood smoke too.

maddogg:

--- Quote from: Doubles Shooter on Feb 16, 2022, 01:42 PM ---Love the stuff do it a bunch.

Brine:
Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/2 tsp of Cayenne pepper
1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

Soak in the brine for 4 hours. I use Alder or apple wood.




--- End quote ---
Do you skin the fish or do you leave the skin on?

Doubles Shooter:

--- Quote from: maddogg on Feb 16, 2022, 05:20 PM ---Do you skin the fish or do you leave the skin on?

--- End quote ---
I skin the fillets first. It adds too strong a flavor for me. I remove the y-bones, brine and smoke away. Sometimes I leave it in the smoker at a reduced temp once the fillets hit 145 degrees for another hour or so to further dry the fish. Makes great jerky too.

Doubles Shooter:

--- Quote from: CMS on Feb 16, 2022, 05:00 PM ---That looks tasty, do you suppose this recipe would work with walleye?

--- End quote ---

Should be great. I do panfish and bass with it too.

fishinhog:
Thank you DS!

Navigation

[0] Message Index

[*] Previous page