Oak Smoked, Chipotle Garlic L.P. Stripers

[WALLE]

Well my pard Bassman generally spends most of his time at Lake Powell this time of year and with the success we've been having smoking trout, we gave a little test batch of his last catch of stripers a try. Used the same process as the trout which is a good shake of soy sauce, a good sprinkling of brown sugar, then a 3 hour brine using 1.5 C water, 1/8 C kosher salt, and 1/2 t. cure #1, then a good shaking of chipotle garlic salt, Rinse well after brine, re-shake of the chipotle, then a three stage smoke after pellicle has formed - 1 hour at 90*, 1 hour at 150*, then 180* for another 1-2 hours. These were much thicker than the little bastage trout I've been smoking.

In the smoker


Outta the smoker


And bagged for the Go/No Go from Bassman


Very similar to the trout on the taste - trout definitely have more oil.
Hey Keith, did I ever tell ya about the fish jerky I was going to make...??

Thanks for checking out my post. Would be interested in some "white fish" smoking processes if anyone has them.

Tracey

[Fishawn]

Look really sweet Tracey.....

[Meat Hunter]

MMmmmm, I think those will be "Bassman Approved"

Nice job Tracey.

[Mark R]

As usual, nice work!!

[tadowdaddy]

Looks fantastic!! Care to send some this way?

[crusty ol salt]

dawg gone it... i thought the title said smoked strippers

last weekend while fishing for crappie i laid into 4 stripers the smallest was 3" the largest was 4", i got another yesterday that was about 3 1/2". all were returned with a little wear and tear but they should be large enough to smoke in a couple of years.

your smoked striper looks great, looking forward to trying this out on aome yellow perch this winter as they get fat

[Bassman]

Damn, Tracey! Those look beautiful. If they taste anywhere near as good as the trout, I'm heading for Powell this weekend. Of course, I may go anyway. I'll try to bring back a boatload of stripers for you to practice different flavors on.

[IrishChef]

Look great! Were they kinda dry? Tried smoking crappies once, and wasnt impressed with the results.

[curious aardvark]

looks great - have some fish

and crusty in what universe is a 4lb fish not big enough to smoke ?

[rbranstner]

Num Num Num!!

[crusty ol salt]

looks great - have some fish

and crusty in what universe is a 4lb fish not big enough to smoke ?

those fish measured in inches, wee little tykes. i am guessing 150 cm or so?? give them a couple of years, then i will invite them over for dinner

[wntrlnd77]

Surely, that's why God made fish.

Jeez man, that is a beautiful smoke of fish.

When I was a kid, my grandfather owned a fish smoking company. His main fish for commercial purposes was whiting, but he also did custom smoking for sportsman. As I recall, he did stripers quite often. He smoked all his fish over oak.

I worked there one summer and got to try just about everything that came through, from giant swordfish, sharks, and salmon to tiny sardine sized surf fish. As the saying goes, it's all good.

[WALLE]

MMmmmm, I think those will be "Bassman Approved"

Nice job Tracey.

Hey MH - dunno yet... Keith wouldn't answer his phone this morning.. so I just up and went to his house! When he wakes up, I think he'll give them a try and let us know

Look great! Were they kinda dry? Tried smoking crappies once, and wasnt impressed with the results.

Thanks, IC - nope, they turned out good. The real thin piece at the end was a little dried out, but the middles are good to go.

looks great - have some fish

and crusty in what universe is a 4lb fish not big enough to smoke ?

Thanks, CA!

Sounds like an awesome time growing up, Wntrlnd - any idea what he used on the white fish?

[wntrlnd77]

Sounds like an awesome time growing up, Wntrlnd - any idea what he used on the white fish?

The whiting was soaked in a salt brine. I'm not really sure about the recipe he used, unfortunately.

I think it was 40 years ago this past summer I worked that job. At the time it never occurred to me to pay closer attention to details. D'oh!

We also occasionally made pickled sausages for bar supply companies. Man, I loved those sausages! Again, about the recipe.

I've been reading threads in this Fish section for a while now. I seriously need to get to smokin' some fish. When I saw this post of yours I said, damn, I gotta get busy!

[curious aardvark]

those fish measured in inches, wee little tykes. i am guessing 150 cm or so?? give them a couple of years, then i will invite them over for dinner

you throw back the little ones that are 4 foot 11 inches (150cm)
how many of you does it take to land the 'big' ones ?