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  • lake trout/whitefish smoke

    from last weekend am smoking a couple whitefish and some lake trout caught in ontario. the victims:


    cut up, one whitefish into slabs, other into steaks. the lake trout steaked the forward half with the rib sections and filleted the tail sections


    the mixings for the brine


    pieces were pretty thick so i did a 36 hour soak, thick pieces take a little longer.


    a 4-6 hour soak in fresh water


    rinse fish off and pat dry and place on racks to allow the pellicle to form. i set mine on table under ceiling fan for air flow.

    whitefish-note how delicate the flesh is.


    lake trout steaks


    tail section fillets, i think you can see the shiney pellicle coating forming in the picture


    the gosm is pretty full








    the brine recipie is:



    smoked fish brine

    2 3/4 cups pickling salt
    10 qts cold water-use good water
    1 cup brown sugar
    2 tbls garlic salt

    soak avg sized pieces 24 hrs, soak in fresh water 1 hour

    big thick pieces of fish, may require more time and smaller less. once out of brine set on a rack with a fan blowing across fish til outside of fish dry, a coating will form on it called the "pellicle", is now ready for smoker. i also like to rub some brown sugar on the meat

    will be back with more pix later on.
    Charbroil SFB
    GOSM
    MES
    Dutch Ovens and other CI
    Little Chief, Big Chief, No Name water smoker
    Weber 22" gold, Smokey Joe, WSM 22"

    Smoked-Meat Certified Sausage Head


    sigpic

  • #2
    Nice! points



    sigpic

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    • #3
      Nice job, Erain. Looking forward to seeing the final results.
      Dawn

      New Braunfels Bandera "Grail"
      Weber 22.5" Kettle Grill
      1 Maverick ET-73
      1 Green Thermapen

      member #38

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      • #4
        Your smoker is packed like sardines....LOL I crack myself up..


        Looks great erain.. I like your brine.. keeping it simple.. not over powering the fish flavor..
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #5
          Nice! Keeping in mind the 4 hour rule right?
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            save some of that erain..........bring it to the gathering..........cause the ONLY reason we having the first one of this years, is for you minn. boys.........dont dissapoint..........


            let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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            • #7
              Originally posted by Richtee View Post
              Nice! Keeping in mind the 4 hour rule right?
              you betcha rich, kept the brine bucket in the garage where temp is down there just barely above fereezing. one night was a little cold so put it in porch overnight. brine and the fresh soak was below 40 deg at all times

              Originally posted by Walking Dude View Post
              save some of that erain..........bring it to the gathering..........cause the ONLY reason we having the first one of this years, is for you minn. boys.........dont dissapoint..........
              d88de, i will vac pac a package special for then. everything looks go from this end, i am scheduled to work that weekend but i will have someone else work that weekend for me.

              here is the finish pics


              whitefish fillets and steaks, steaks will be vacpacked and frozen for use in a fish boil this spring.





              trout steaks





              tail fillets, i used a garlic/pepper grind i had just to try out on a couple of them





              on a ritz, that lake trout has such a nice pretty orange flesh





              thanks for ckin out my thread and pix!!!
              Charbroil SFB
              GOSM
              MES
              Dutch Ovens and other CI
              Little Chief, Big Chief, No Name water smoker
              Weber 22" gold, Smokey Joe, WSM 22"

              Smoked-Meat Certified Sausage Head


              sigpic

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              • #8
                YUMMY!!
                Your hard work has produced some mouth watering goodness right there E!!
                Send me some!



                The only one on the block with the super fastest turbo charged



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                • #9
                  That is mouth watering!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    That looks great Erain. Hopefully we'll get a chance to sample some of that this summer.points
                    _______________________________________


                    sigpic
                    Brinkman SnP-w/mods
                    ECB
                    GOSM
                    MES for sticks and sausage
                    30 yr old Weber Kettle
                    Brinkman gasser

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                    • #11
                      Originally posted by erain View Post
                      you betcha rich, kept the brine bucket in the garage where temp is down there just barely above fereezing. one night was a little cold so put it in porch overnight. brine and the fresh soak was below 40 deg at all times
                      2 best things about winter- your beer and brine don't get warm!

                      Man, that is some TASTY lookin' stuff right there! I think that's points worthy!
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12


                        I am speechless!
                        Lang 60 Mobile deluxe




                        Captain-N-Smoke BBQ Team(retired)
                        ____________________________________________
                        Takes allot of work and an open mind to make good sense.
                        Praise the Lord and pass the Cannabis.

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                        • #13
                          Fish looks awesome erain . Like it!
                          "Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery".......Winston Churchill

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                          • #14
                            Looks awesome Erain! I want to go with you on your next fishing trip!
                            jeanie

                            http://cowgirlscountry.blogspot.com/

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                            • #15
                              I sure do miss the catchin and smokin of salmon or lake trout. Your's look excellent Erain. points

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