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| Gave up muskie fishing for the morning and went out to the big pond (Lake Michigan) with our Muskiefirst.com administrator, Jason Smith and caught a bunch of silver things that I think where salmon and trout. I wanted to try to keep them alive until fall and use them on a quick strike rig, but the darn things all died so I'll try smoking them in my smoker instead.
Does anyone have a good recipe for a brine to soak them in and if so for how long, and what about how long to smoke them? |
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| Bill,
I'm not 100% certain on this, but I'd think that since the trout/salmon are kind of oily, you should smoke them about a half hour longer than you usually smoke your muskies.
Enjoy!
Dave |
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| Bill....I sent my recipe to your email. Have fun.
BrianW |
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| Try to filet one or two of those monsters. Take the skin off the meat. Get yourself some aluminum foil, lemon, and a pound of uncooked bacon. Lay the foil out on the counter big enough to wrap the fish by making a seam to roll up the foil tight over the fish. Lay the bacon strips flat on the foil so that they can be wrapped around the fish. Lay a filet on the bacon. Slice up the lemon and cover the fish with the slices. Wrap the fish and lemon with the bacon. Wrap everything with the foil and roll the seam down to the meat very tightly. Put the package on the gas grill grates at medium high flame for 20 minutes. The foil will blow up like a balloon. Take the package off the grill and eat! The bacon is tasty this way as well. It is a great easy meal with little to clean up afterwards besides your beard
and the juice stains on your shirt! |
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| Had a great time teaching Bill what the big pond is all about this morning. Too bad I lost that 30lb chinnook this morning that would have been nice to see. I wasted 25 minutes of my day on that darn thing to go and loose it. But he did get to see what is was like to have 100 yards ripped off your spool in 30 seconds.[:bigsmile:] But we caught some nice fish and a good friend in another boat did get a dandy at 42" which pushed 30lbs.
Bill I recommend lemon, butter and season salt. Cook 20 minutes one side, 5 the other.. Tastes like chicken my daughter says.[:praise:] |
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| I don’t have an exact recipe, but I use allot of salt, about half as much brown sugar, and a little garlic powder. I let coho and similar sized trout smoke until the charcoal is done, probably about 4-5 hours. Try to take it easy on the hickory chunks about 3-4 thoroughly soaked is all you need. |
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