I got my smoker for my birthday and father's day gift..
I've tried a smoked salmon fillet per Dave's recipe. Good but too salty, I will adjust next time.
Did a pork roast. Good on the outside from the rub and smoke but no penetration of flavor. Overall plain.
I've been reading some recipes and maybe you all have experience to answer some questions.
Do all fish need to be brined?
What type of brining is good for smoking a whole fish? The kind you rub on or the kind you soak the fish in?
I'm reading it's good to keep the skin on so the fish doesn't stick to the rack. But I think the scales need to be removed so the fish is clean. Am I wrong?
Questions about meat:
Is there a specific mix you use to rub your meat?(KY) Do you make up your own rub? Do you just find a store bought rub you like?
I read that you can brine meat. Is that a thing?
Any tips will be helpful. I want to try smoking a whole fish and Cassie said try beef ribs.
Thanks.
I don't rub beef pork turkey chicken baked beans I let the apple and hickory do its thing
Never smoked fish
I used to smoke a ton of fish, primarily lake trout, salmon, whitefish and cisco...but I have gotten away from it these days. I kept my recipe very basic but for sure I always did a cold overnight brine in a ceramic glazed container. I had a 2 and 5 gallon size depending on volume needed. For the most part, I used fillets...not chunks or whole fish.
For seasonings I just used light or dark brown sugar, water and Morton "Tender Quick" salt. I would go easy on the amount of salt when I did it...usually half of what a standard recipe called for. Sometimes I used cherry juice (Juicy Juice brand) instead of brown sugar when doing salmon. Lake trout and whitefish were always best with the brown sugar approach in the brine. I would also stir/agitate the brine at least twice during the overnight process to move the meat around for thorough exposure to the brine on the flesh sides.
I always left the skin on, but frankly the idea started to occur to me that maybe it was not so important. By the next morning, my brine was very "slimy" and pretty gross from the skin being on. The final fish, after rinsing, patting dry, letting them air cure for a half hour and then smoking for 6 hours using Alder chips always tasted great...but after I quit smoking fish I wish I had at least tried a few batches that were skinned. I think that the lake trout were especially slimy, but salmon can be too.
If you did soak fish in a brine "skinless", I suspect that you could cut down on the overall brine time because one side would not be blocking the brine ingredients.
I always ate my product within a week of smoking it, although I think the shelf life could have been at least 2 weeks.
Good luck on your new hobby!
Thank you Fishyaker & OZ,
It is a new hobby and any advice is welcome.
mistred64 wrote:
(non meat stuff deleted)
Questions about meat:
Is there a specific mix you use to rub your meat?(KY) Do you make up your own rub? Do you just find a store bought rub you like?
I read that you can brine meat. Is that a thing?
Any tips will be helpful. I want to try smoking a whole fish and Cassie said try beef ribs.
Thanks.
For how I smoke my ribs and my homemade rub recipe, check out:
https://www.fishingstage.com/t-62661-1.htmlPlease note that the rub doesn't have any salt in it. If you don't brine, salt the meat before adding the rub. Also be sure to lightly spray the rub after it is on the meat -- most spices need it to activate the flavonoids.
On cuts that tend to be tough (eg brisket) adding baking soda to the brine will act as a tenderizer.
On cuts that don't have a fat cap, I'll lay strips of bacon on top. If the bacon gets done before the meat, I'll snack on it and replace it.
All of my meats get brined either separately or in a soy sauce based marinade.
My go to marinade contains soy sauce, rub, and sesame oil. For poultry I'll also add a little tumeric.
Another tip that I'll offer is that if I can't spend all day tending the smoker, I'll start off with the smoker then move it to the oven. The meat will get 90% of the smoke flavor in the 1st two hours.
If you've got aN R2D2 style, let me know. I have some hacks for them.
Smoking 2 hams for Christmas 2017 at Folsom campground
Go online to amazingribs.com
Meathead Goldwyn wrote the bbq bible which will explain all to you.
Corned beef is a result of brining to answer that question.
I smoke pork shoulders using a mixture of hickory (store bought) and cherry (mostly from the roadside). Rub them with cayenne pepper, garlic and onion powder and kosher salt.
Smoked cornbeef is delicious
EasternOZ wrote:
Smoked cornbeef is delicious
Yes sir. Almost as good as pastrami!
Corned beef is traditionally brisket, while pastrami is a little further down from a cut called the deckle that is toward the navel.
The point cut is closest (fat content) to the deckle but if you want it leaner get the flat cut.
But, lot of times pastrami will also be made from brisket as well.
Both are brined the same.
Here's how I do mine...
1. Soak the corned beef overnight in a bucket of water. (This removes the salt from the brine that would otherwise be pulled out during boiling. Since we’re smoking a pastrami, the desalination does not happen in the cook, so we need to do it before cooking.)
2. Smear the meat with yellow mustard (about 3 tbsp) then apply the rub. Here's what is in common deli rubs:
4 tbsp coarse ground black pepper
2 tbsp ground coriander
2 tbsp paprika
2 tsp granulated onion
2 tsp granulated garlic
1 tsp ground mustard
3. Toss your pastrami in the smoker at 225° F. Pull it out when the internal temp reaches 160° F (about 6 hours).
4. Wrap and let it rest overnight.
5. Steam it for two hours: Place in a large steaming pot with some water and let it steam for 2 hours. Let it rest until its cool enough to handle, then slice and serve.
Bon Appetit!!!
PapaD
I had a friend that smoked a lot of fish he swore freezing it first opened up the meat to the brine, and for brine he used lipton noodle soup mix as a base it always turned out great
mistred64 wrote:
I got my smoker for my birthday and father's day gift..
I've tried a smoked salmon fillet per Dave's recipe. Good but too salty, I will adjust next time.
Did a pork roast. Good on the outside from the rub and smoke but no penetration of flavor. Overall plain.
I've been reading some recipes and maybe you all have experience to answer some questions.
Do all fish need to be brined?
What type of brining is good for smoking a whole fish? The kind you rub on or the kind you soak the fish in?
I'm reading it's good to keep the skin on so the fish doesn't stick to the rack. But I think the scales need to be removed so the fish is clean. Am I wrong?
Questions about meat:
Is there a specific mix you use to rub your meat?(KY) Do you make up your own rub? Do you just find a store bought rub you like?
I read that you can brine meat. Is that a thing?
Any tips will be helpful. I want to try smoking a whole fish and Cassie said try beef ribs.
Thanks.
I got my smoker for my birthday and father's day g... (
show quote)
Hey me, as I said previously to your request about brining... This is a tried and true recipe.
MAS fish
MAS fish wrote:
Hey me, as I said previously to your request about brining... This is a tried and true recipe.
MAS fish
Hey MAS and others, I remember seeing your recipes. I'm reading recipes and looking them up online for fish and meats. It can get overwhelming. I lose track of who sent me what. I appreciate it all very much and I've mixed recipes together. I think I'm learning I can't totally screw it up. Some recipes may be tasty and some very tasty, but no losers as long as the smoke is there.
I went to the store today and bought 3 whole fish for my next smoker experiment.
Whitefish
Rainbow trout
Silver Bass-I never heard of a silver bass.
I will brine them all differently and see what happens.
mistred64 wrote:
I got my smoker for my birthday and father's day gift..
I've tried a smoked salmon fillet per Dave's recipe. Good but too salty, I will adjust next time.
Did a pork roast. Good on the outside from the rub and smoke but no penetration of flavor. Overall plain.
I've been reading some recipes and maybe you all have experience to answer some questions.
Do all fish need to be brined?
What type of brining is good for smoking a whole fish? The kind you rub on or the kind you soak the fish in?
I'm reading it's good to keep the skin on so the fish doesn't stick to the rack. But I think the scales need to be removed so the fish is clean. Am I wrong?
Questions about meat:
Is there a specific mix you use to rub your meat?(KY) Do you make up your own rub? Do you just find a store bought rub you like?
I read that you can brine meat. Is that a thing?
Any tips will be helpful. I want to try smoking a whole fish and Cassie said try beef ribs.
Thanks.
I got my smoker for my birthday and father's day g... (
show quote)
I do hams once a year coat it with Spicy mustard then add rub store bought. Every 20 or 30 minutes spray with apple cider I do use a digital meat thermometer cook till 135% then take out and cover with foil for 1/2 hour. I have a drip pan under it with water and can of beer in it. The last 1/2 hour of cooking I do brush on a cherry glaze smoke with apple or cherry wood ham is juicy and yummy.
Try sprinkling lemon pepper on your fish . I lightly put all over the fish no matter of I brine it or not. Gives it a nice flavor. And for pork and turkey's I soak in brine for 12 hrs then get your injector needle out and inject with brown sugar, Morton tender quick or pink curing salt and add what ever spices you prefer then soak in brine another 12 hrs. You can also dissolve rubs in water (I prefer apple juice) for your injection mix. Don't be shy when injecting. I pump it full until it's running out of the bird or pork roasts. Smoking is a lot of fun and experimenting with brine's ,rubs etc. I have smoked turkeys that are absolutely the juiciest and most flavorful meat ever. You'll never cook a bird the traditional way again. Making pork carnita meat is really fun to do also using different spices, rubs, etc. Have fun and let your imagination go free.
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