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Post by cajunlady87 on May 30, 2012 11:22:31 GMT -7
Opps sorry. I use many different seasonings. Lemonn pepper is my go to tho. Season salt is another. As far as the step dad he would just salt/sugar and smoke. I've used honey too Pike I just straight smoke it Sounds great, I like lemon pepper on fish too. Use seasoned salt in different dishes also. If I were frying the fish I'd coat it with mustard then pass it in cornmeal or cornflour.
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Post by 720flysurvive on May 30, 2012 11:23:51 GMT -7
I just did a modified the post to BROWWWWN sugar
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Post by northernbc on May 30, 2012 11:28:11 GMT -7
just as an add on, any type of meat may be done in this fashion
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Post by cajunlady87 on May 30, 2012 11:29:49 GMT -7
I just did a modified the post to BROWWWWN sugar Thanks. Just maybe there are other food preservation techniques you could post threads on. I'm sure both you and your stepdad are walking books of knowledge on this subject.
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Post by 720flysurvive on May 30, 2012 13:47:33 GMT -7
Well it's all pretty simple. Just add spice, if you want spicy stuff and spicy spice like cayenne pepper. You can add cinnamon with the brown sugar. BTW the brown sugar was always the secrete ingrediate, just mix it up. 90% of the time I'm just using what I know taste good with the normal spices I've got around. Saw some rubs at the store a while ago and was thinking they might be worth trying I'm not a recipe guy I just cook when I have to. The wife is an amazing cook. Iv barely even used the stove sence we got married:) And next time I talk with the SD I'll try to remember to ask him for a recipe
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Post by orly152 on May 31, 2012 7:07:01 GMT -7
Thanks oldcoot for sharing that....great info...printed and added to my book of knowledge
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Post by cajunlady87 on May 31, 2012 8:20:14 GMT -7
Thanks oldcoot for sharing that....great info...printed and added to my book of knowledge Agreed, if things go south, and fish are biting, catching a few extras for rainy days and processing them this way cerainly wouldn't do any harm.
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Post by garret on May 31, 2012 14:26:34 GMT -7
i have smoked pike and trout while on a camping trip, made the hanging rack out of willow and used larch branches to make a teepee, trout was ok but ummmmm smoked pike is heavenly
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Post by 720flysurvive on May 31, 2012 14:39:21 GMT -7
With the SD we always did salomon, which is top notch, but pike is my favorite. Anyone ever do a catfish?
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Post by cajunlady87 on May 31, 2012 15:17:03 GMT -7
All good to know info guys, keep 'em coming. Although I don't have pike or salmon in my area. Hmm, wonder if gator would work.
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Post by oldcoothillbilly on May 31, 2012 15:23:43 GMT -7
Yup, gator jerky, I'd smoke it myself. Although they be a bit tough ta get lit! ;D
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Post by wtrfwlr on May 31, 2012 15:25:00 GMT -7
With the SD we always did salomon, which is top notch, but pike is my favorite. Anyone ever do a catfish? Close to it. I have smoked catfish before and it is straight out WONDERFUL! It would be the same as drying I just pull it off the smoker before it is completely dehydrated. I don't remember exactly what was in the brine, I'm alot like 720, I know what tastes good and just add that in. I do remember the main liquid was Orange Juice. That gave it it's unique flavor. If anyone out there is interested in giving it a try I'll post a pretty good brine for them.
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Post by thywar on May 31, 2012 15:28:19 GMT -7
Always interested in someone's recipe..thanks in advance
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Post by cajunlady87 on May 31, 2012 15:31:28 GMT -7
Are you saying you marinaded it in this brine before smoking it.
Of course we want the recipe, whatcha think? ;D
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Post by 720flysurvive on May 31, 2012 15:50:28 GMT -7
Just found this 1 Fillet of Fish 1/3 C Sugar 1/4 C Non-iodized salt 2 C Soy sauce 1 C Water 1/2 tsp. Onion powder 1/2 tsp. Garlic powder 1/2 tsp. Pepper 1/2 tsp. Tabasco sauce 1 C Dry white wine Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source.
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