Smoking ling

[frugalfisherman]

Brine=2 cups water, 1/2 cup dark soy sauce,1/3 cup brown sugar, 1/4 cup kosher salt and 1/8 cup granulated garlic. I soak for 1-2 days. Smoke with apple wood. You can get away with oak but I think hickory imparts too strong a taste. Just like whiting.

[Charlie B]

Looks good. You got me hungry...Charlie

[courbeco]

Agree with the apple wood vs. hickory. I use different concentrations but use less soy sauce and add dark molasses.

[Meat Hunter]

Good job on the ling for sure!!! How long will it last in the frig smoked?

Wonder if it would be good to make a dip with???


Meat Hunter

[frugalfisherman]

Originally Posted by Meat Hunter

Good job on the ling for sure!!! How long will it last in the frig smoked?

Wonder if it would be good to make a dip with???


Meat Hunter

It stays good at least a month. The more salt the longer

[Allmann]

Originally Posted by frugalfisherman

Brine=2 cups water, 1/2 cup dark soy sauce,1/3 cup brown sugar, 1/4 cup kosher salt and 1/8 cup granulated garlic. I soak for 1-2 days. Smoke with apple wood. You can get away with oak but I think hickory imparts too strong a taste. Just like whiting.

I know this an old thread, but at what temp and how long do you smoke?

[wyldbillnj]

As low as you can do temp wise. My old propane smoker could hold 200 but that was the lowest. Only need a couple hours with the ling.

Try smoking Tog later in the season...that comes out really nice as well!. Makes a great fish dip.

[frugalfisherman]

As you can see by my smoker there aren't any intricate controls. Just throw wood in and keep an I on them. There is a water pan between fire and ling.