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  #1  
Old 03-05-2011, 04:47 PM
fatboyz fatboyz is offline
 
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Default smoked whitefish recipe

Got some whites to smoke, but it's been quite a while since I did any. Used to use just a mix of brown sugar and rock salt but I can't remember the proportions. Anybody got a good recipe?
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Old 03-05-2011, 05:11 PM
The Great Outdoors The Great Outdoors is offline
 
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Where do you live?

Im firing up the smoker tomorrow for a rack of ribs and could add some whites. Was even thinking about taking the smoker to the lake to go fishing while the ribs smoke away
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Old 03-05-2011, 07:16 PM
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I'm doing Elk pepperoni!
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Old 03-05-2011, 07:17 PM
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Quote:
Originally Posted by fatboyz View Post
Got some whites to smoke, but it's been quite a while since I did any. Used to use just a mix of brown sugar and rock salt but I can't remember the proportions. Anybody got a good recipe?

For my sockeye, it was 1 cup salt to 4 cups brown sugar.
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Old 03-06-2011, 10:50 AM
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are you gonna use dry cure or a brine?http://www.susanminor.org/forums/for...Proven-Recipes ,this is a good site .it has alot of everything in it .im on this one as well http://forum.bradleysmoker.com/index.php good guys on the forums there.
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Old 03-06-2011, 01:38 PM
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Do not use rock salt.
It contains minerals that might give metallic taste to fish.
Use pickling or kosher salt.

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Old 03-06-2011, 03:06 PM
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Quote:
Originally Posted by Andrzej View Post
Do not use rock salt.
It contains minerals that might give metallic taste to fish.
Use pickling or kosher salt.


I've done salmon using the salt and brown sugar, will it work on other kinds of fish, like Jack or walleye?
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Old 03-07-2011, 06:54 AM
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4 cups of dark sugar 1 cup of salt. Some like to add 10-15 cloves of garlic.
Should work for all fish.
Tried on salmon, whitefish and goldeye.
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Old 03-07-2011, 08:17 AM
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For you guys who have smoked whites, how were the bones after smoking?

Fatboyz, Let us know how the fish turned out.
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Old 03-07-2011, 08:23 AM
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For sure I would brine them.

HOPEFULLY you left the skins on the fillets........

Brine: (all amounts approximate)

4 quarts cold water

1/2 cup salt (any kind works)

3/4 cup of white sugar (or brown sugar, or maple syrup, but not honey)

1 tbsp lemon juice

1 tbsp soya sauce

1 tsp granulated garlic (or use fresh garlic, but then you will have chunks of garlic stuck to the fillets)

Mix until everything is dissolved. Put fillets into brine, skin side up, and leave in a fridge or other cool spot for an absolute minimum of 6 hours, 12 is better, 24 is about optimum, longer than that is sub-optimal because the fillets get soggy.

Take them out of the brine, lay them out on a paper towel or newspaper skin side down for an hour, then smoke.

Enjoy!

Doug

PS) I just previewed this, and see that it is centre-justified. Hopefully that is something I can fix, as it is annoying to read it that way.......
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Old 03-07-2011, 08:26 AM
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Quote:
Originally Posted by Redfrog View Post
For you guys who have smoked whites, how were the bones after smoking?

Fatboyz, Let us know how the fish turned out.
I have smoked dozens of lake whitefish, but never Rocky Mountain Whitefish. When I fillet them there are no bones. It has been thirty years since I caught a Rocky Mtn whitie, and I no longer recall what the bone structure was.

If you have boney fish to smoke (pike, for example), then put the smoked fish, skin off, in jars and pressure-can it. The bones dissolve.

HTH.

Doug
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Old 03-07-2011, 08:33 AM
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Quote:
Originally Posted by Redfrog View Post
For you guys who have smoked whites, how were the bones after smoking?

Fatboyz, Let us know how the fish turned out.
Those whites were cut in half so skin was left with scales on, fishbones are in as it is easy to remove them from smoked flesh and there is very little wasting.
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Old 03-07-2011, 08:38 AM
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Thanks guys. I've canned some sockeye that I've smoked first. The canning concentrates the smoke and the fish seem to be dry. I add mayo for sandwiches or make a smoked salmon chowder. MMMMMMMMMM!

The chowder takes about 20 minutes and is delish.
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Old 03-07-2011, 06:23 PM
fatboyz fatboyz is offline
 
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Filletted the whites and Used the brown sugar and kosher salt, 4:1 sugar to salt. Smoked them up yesterday while I was making sausage in the "man shed"
Fish was excellent, so was the 50lbs of garlic sausage, and 20 lbs of maple breakfast sausage
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