Smoking recipes

[Sharkyispy]

A friend of mine is really into using a smoker and was looking for some smoking recipes for fish if anyone has some to share.

Thanks!

[AndyS]

I brined the trout for 12 hours (lotsa salt) a little pepper and pancake syrup, you can use a little brown sugar instead, smoked for 5 hours, I think I'm getting the hang of it. Wish I had more.

[jmurr711]

maybe someone can post Uncle Paulys recipe he had trout n mackerel out on the monger last week best smoked fish i ever ate

[Almaink]

I use Lawry's Seasoned Salt. Just mix with water to taste. Soak in brine for at least 4 hours. I took about 20 smoked trout and removed the bones and skins and packed them up in foodsaver bags to freeze. When we have Thanksgiving this year I'll have a special treat for everyone.

[june181901]

My buddy smokes a lot and uses 1 Cup of kosher salt to a gallon of water with lemons in the brine after he squeezes the juice into the mixture. Usually soaks 15 hours minimum.

[skipper.ll]

i use to smoke alot but could never remember what i was doing after i smoked

[Perfect Drift]

lol

[tropics]

A friend of mine is really into using a smoker and was looking for some smoking recipes for fish if anyone has some to share.

Thanks!

Mike here is a fast way if you do not have time to brine, or space in the fridg. for the brine.

Mixture

2 Tbs Onion Salt
2 Tbs. Garlic Salt
2 Tbs. celery Salt
1 Tbs. Sea Salt
1 Tbs. Lemon Pepper

Sprinkle on the meat side of the fish 1 Hr. before smoking.

I did Turkeys years back this way.:)

[AHFluker]

Try substituting a little soy sauce for salt:

3 cups water
1 cup soy sauce
1/3 cup Kosher Salt
1/3 cup Brown Sugar
1/3 cup white sugar
a little garlic powder
a little onion powder
black pepper
bay leaf

Smoked Bluefin bellies, bluefish, striper, porgies with this and it comes out great. The whole (headed and gutted) porgies are great.

[sportfishingusa]

Try substituting a little soy sauce for salt:

3 cups water
1 cup soy sauce
1/3 cup Kosher Salt
1/3 cup Brown Sugar
1/3 cup white sugar
a little garlic powder
a little onion powder
black pepper
bay leaf

Smoked Bluefin bellies, bluefish, striper, porgies with this and it comes out great. The whole (headed and gutted) porgies are great.


Are you just gutting and bringing the entire porgy?

[Grateful Dad]

I just make up a brine of 1 cup of non-iodized salt and 1 cup of brown sugar per 2 quarts of water. Cut up a lemon, squeeze it and throw the whole thing in, and add about a teaspoon of black peppercorns. Soak the fish for 2 to 4 hours, then smoke it until the fish is firm and flaky, but not dried into jerky.
I use this on Tuna steaks, chunks of striper fillet, and bluefish fillets after cutting off the dark meat.

[AHFluker]

Yes, just head andd gut the porgies and then brine the whole thing. You can cut off the fins with scisors if you want also. I like to brine them over night. But like Lief said in his post, very important to take the fish out of the brine, dry them or rinse them off and then let them air dry for at least an hour before you put in the smoker.