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Canada => Ice Fishing British Columbia => Topic started by: tigrr on Dec 13, 2019, 09:35 AM

Title: bought a smoker for future fish.
Post by: tigrr on Dec 13, 2019, 09:35 AM

putting together this.
(https://images-na.ssl-images-amazon.com/images/I/71qEiLnKqUL._SX425_.jpg)

Title: Re: bought a smoker for future fish.
Post by: Gunflint on Dec 13, 2019, 09:45 AM

Nice. I bought a smoker for the first time this summer and used it a lot.  Great addition.

Key point in smoking is the "brining" of the fish filets.

My favorite brine that I ended up with was:
- pure apple cider
- salt
- maple syrup
- hot crushed pepper
- fresh ground pepper
I would put the filets in a dish tub of brine and store them overnight in the fridge.

Key issue to good smoking is to let the filets dry when you take them out of the brine. I would pat mine down with a paper towel to speed up the process.

Typically I would smoke at about 140 degrees for 3 hours or so. I would jump it to 200 degrees a couple times for a few minutes to get the pellets smoking well and then drop it back down.