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.
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.
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