Worthing's Smelt Camps

[wiredstone]

I got tired of losing them at the hole, so bought a 6" x 8" net to "catch" them in so they didn't fall back in the water.

Nice , I will remember that next year

[WaynefromMaine]

I got tired of losing them at the hole, so bought a 6" x 8" net to "catch" them in so they didn't fall back in the water.

  That must be a funky looking set up.. 

[WaynefromMaine]

Hey Wayne , sounds good.  Next Jan. we have to go smelting. It is a blast. We have to do a late night run. Fewer people and more smelts. The guy next to me got one that was 12"

We'll plan it for sure kev..  Back in the early 80's they all ran big. since they took the dam out up river the smelting isn't quite what it use to be.  But it's still a good time with good friend's..  You gonna make it to snagger's in april ?

[TheOutdoorsman]

Brine is 1/2 cup salt, 1 1/2 cup brown sugar, and gal. cider. 16 hrs    Smoked with alder chips. Tastes like candy

Interesting brine.  But how did you get away with brining for 16 hours, maybe because of the cider?  I did some freshwater smelt in a brine with a similar salt/sugar concentration (but with water instead of cider) and made the mistake of brining them just overnight, maybe 8 hours and they were waaay too salty.  I probably should have brined them for only 3-4 hours...

[Huntermike]

We went last night in the storm an managed 105 wasnt to bad not many people the
Kids had fun but man what a ride home it was at 2 in the morning had to do like 15
All the way home but we made it safe n sound

[wiredstone]

We'll plan it for sure kev..  Back in the early 80's they all ran big. since they took the dam out up river the smelting isn't quite what it use to be.  But it's still a good time with good friend's..  You gonna make it to snagger's in april ?

Just tell me when

[wiredstone]

Interesting brine.  But how did you get away with brining for 16 hours, maybe because of the cider?  I did some freshwater smelt in a brine with a similar salt/sugar concentration (but with water instead of cider) and made the mistake of brining them just overnight, maybe 8 hours and they were waaay too salty.  I probably should have brined them for only 3-4 hours...

I used 1/2 the salt. Cider is key. I am telling you it is fish candy. I made the same mistake with salmon. Too much salt. Just cut it in half and add more brown sugar 

[TheOutdoorsman]

I used 1/2 the salt. Cider is key. I am telling you it is fish candy. I made the same mistake with salmon. Too much salt. Just cut it in half and add more brown sugar 

Oh, I believe it!  That makes sense, typically with a lower salt concentration you would want a longer brining time anyway.  I forgot that the recipe I used called for 1/2 cup of salt per half gallon of water, but I only left the fillets in the brine for about 4-5 hours. 

I made some darn good smoked salmon, lake trout, and whitefish (my favorite) last year.  I'm curious about the cider though, going to have to try that.  Thanks!

Also, if I may ask, with this lower salt concentration and the cider do you also brine something like salmon fillets for a similar amount of time?

[wiredstone]

I would co 12 hrs if possible. I did a turkey like that too. Doing that again next Thanksgiving

[TheOutdoorsman]

I would co 12 hrs if possible. I did a turkey like that too. Doing that again next Thanksgiving

We usually only took the breasts from wild turkeys, since the legs/wings can be tough and there isn't much else on the bird...until this year when we decided to smoke the legs/wings.  All I can say is wow!

Thanks for the info.   

[WaynefromMaine]

  You com'n back to maine this winter kev?  If so give me a shout and we will go ice some smelt's..  that pic made my mouth water..

[wiredstone]

The best time is mid Jan to Feb 1st. Next year. I think all that snow put the screws to the river this year.

[WaynefromMaine]

The best time is mid Jan to Feb 1st. Next year. I think all that snow put the screws to the river this year.

  This snow won't bother the river..  We've had plenty of below zero temp's