MH's Honey Cure Fish Brine

[WALLE]

Hey all!

Finally got outta the house and went camping. Saved a few to try out RT's Honey Cure. Turned out really good.

In famous Rich style...had to call to get the instructions, even after ready all the previous posts! Liberal shake of fish cure on both sides, 24 hour soak, and into a 150* smoker for an hour, then kicked up to 180 for another hour or so. Actually talked to Rich as I was shutting down the smoker and at that point, I wasn't real impressed. Once they cooled down in the fridge, huge difference and the two fillets that I pulled were quickly gobbled up by the kids. Will vac pack tomorrow.

Here are the pictures

Cure ON!


24 hour soak





Just finished and flipped for a bit of drainage





And the finished batch



Damn good stuff, Rich. Thanks!

And some miscellaneous picts along the way...

Gorgeous double sunset.
Facing West



Same spot, 3 seconds later, facing East



And the honorary crayfish boil, WOK style



Potatoes and Andouille - 5 min, Crawfish - 5 min, Corn and shrimp - 5 min, kill the fire, let set 10 minutes, and mack down!!



Thanks for checking out my Honey Cure experiment and my camping trip!

Tracey

[BYBBQ]

Looks like you smoked a bunch, Glad it came out good.

Nice LC Boil, good eatin' there.

[AJ]

Hmmm, still waiting for this stuff to be available to purchase.

[HawgHeaven]

Wow Tracey, all that looks delicious!!

[Bearcarver]

All looks Great Tracey!!-----

Beautiful Pics Too!!


Bear

[WALLE]

Thanks everyone! Sampled it again this morning and it just seems to get better and better!

My most favorite way to use smoked trout - bagel shmeear.
1 package plain cream cheese
2 fillets of smoked trout
fine chopped onions
fine chopped capers
~1/2 cup shredded cheddar.

YUM-YUM!

[Richtee]

Thanks everyone! Sampled it again this morning and it just seems to get better and better!

Like most all cured/smoked products..a little chill time is important. Sometime ALOT of chill time, but not for fish. A couple days is best.

If vac packed will last a couple weeks easy. Freezing is OK... texture suffers a bit, but it’s edible enough.

I have done some filets vac-packed after 4 hours cool smoke and then brought to 145 sous vide for an hour and never opened..that have sat in the fridge over a month...fine.

[Bassman]

That all sure looks good Tracey! Really like the looks of the low country crawdad boil.

[WALLE]

That all sure looks good Tracey! Really like the looks of the low country crawdad boil.

Thanks, Keith! I have a few packages with your name on them!

[Richtee]

Thanks, Keith! I have a few packages with your name on them!

Nice :{)

Well... it’s on the way. Be on the site likely 1st week Sept.

Thanks Walle..and others who have helped me with the stuff. Your feedback and trials have been invaluable

[Bassman]

Thanks, Keith! I have a few packages with your name on them!

I'm looking forward to it! If you recall, they go good with morning coffee.