IceShanty.com's Ice Fishing Community
Canada => Ice Fishing British Columbia => Topic started by: tigrr on Feb 25, 2020, 09:31 PM
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I like the basic 1 cup of coarse salt or sea salt and 1 cup of brown sugar in 1 gallon of water in a plastic bucket, soaked overnight. Then let dry for an hour forming the pedicle before placing them in the smoke house. I have used this on 100's of pounds of fish in the last 20 years. Then hot smoked with alder wood. 1 of the smaller fillets never makes it to the house. Lake trout waiting for smoking as I type.
What is your recipe?
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9lbs of lake trout in the brine. 7am I will remove and let the pedicle form and then in the smoke house. Ran the new smoke house for an hour to burn the oils off. Anxiously awaiting.
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YUM
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