started out by mixing a brine using mortens sugar cure .coverd each fillet liberally and left them in the fridge over night.I've found by past expierience to cut the cure under by a big 1/2 or they'll be way to salty.Itook them outthis morning and soaked them in fresh water for a few min and fired up the vault this morn to 225 deg and smoked for about 2.5 hrwith alder. sprinkled with brn sugar about 15 min before pulling out of the smoker .Turned out awfully good .
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smoked some crappie
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Crappie (Crop-ie) is anything but crappy LOL! Great fish and durn good eatin'. Gonna try this one Bill.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
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Originally posted by Texas-Hunter View PostI need to try this.. I have crappie fillets in the freezer but they have no skin on the one side... Will I have a issue of the fish falling apart during the smoke??2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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sounds goodBrian
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used to gut and gill em, soak in a brine and smoke them whole. came aprt real nice with good bone meat separation. crappies are pretty good smoked as well as a good table fish. nice job bill!!! been a long time since i smoked any crappies!!!Charbroil SFB
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T-H you could lay them out on some foil or maybe even parchment paper. I did salmon with skin on with foil and when I removed the foil the skin had come off with it. So a light coat of oil and you should be fine.If You Can Not Stand Behind Our Troops,
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Good job. How'd they taste? Compared to other smoked fish.
Crappies are my favorite panfish. Since getting the smoker, I've thought about smoking some. But all the ones I get, well.... just seem to dissappear. Lol. I may have to try it, if I can keep some around long enough.S-M Misfit #16
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Originally posted by RowdyRay View PostGood job. How'd they taste? Compared to other smoked fish.
Crappies are my favorite panfish. Since getting the smoker, I've thought about smoking some. But all the ones I get, well.... just seem to dissappear. Lol. I may have to try it, if I can keep some around long enough.2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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Bill, that sounds and looks excellent! I can't wait to give it a try.
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From the look of the last picture they seem to be well done (didn't want to say overcooked since it implies a mistake) and dry. Now I have cooked other fish to that point for use in dips and fish spreads. Will the fish be ate as is or are you doing something with them? Or did I just see the photo wrong? Just interested to know since I do not smoke much in the way of fish. (I hate filleting fish)"I'm the 82nd Airborne, and this is as far as the bastards are going."
PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge
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Originally posted by Vlap View PostFrom the look of the last picture they seem to be well done (didn't want to say overcooked since it implies a mistake) and dry. Now I have cooked other fish to that point for use in dips and fish spreads. Will the fish be ate as is or are you doing something with them? Or did I just see the photo wrong? Just interested to know since I do not smoke much in the way of fish. (I hate filleting fish)2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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