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Don Alley
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Posts: 1997
Registered: 12-4-2003
Location: Loreto
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Smoked Fish
Yellowtail bits, drying after an overnight soak in the brine. Pitcher of purified water, cup of kosher salt and cup of sugar. Bunch of ground pepper.
Soaked in glass containers.
The smokehouse that I bought at Snappy Sport Senter, and hickory chips
2 1/2 pans of chips and 4+ hours:
And vacuum packed
Tasty Snacks!
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mulegejim
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Perfect!!!!
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wessongroup
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Aahhh.. your killing me.. that looks so good.. a big weakness smoked fish.. and beer..
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desertcpl
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what temp did you smoke them
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Don Alley
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| Quote: | Originally posted by desertcpl
what temp did you smoke them |
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desertcpl
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thanks
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Paula
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You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else
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Mexicorn
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Looking good!
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Don Alley
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| Quote: | Originally posted by Paula
You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else |
The next batch will use a cup of peanut butter.
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Paula
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| Quote: | Originally posted by Don Alley
| Quote: | Originally posted by Paula
You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else |
The next batch will use a cup of peanut butter. |
Yes!
A little peanut butter, a hint of chocolate, many chiles, garlic, onion, tomatillo, tomato, oregano, cinnamon, banana...
Pescado ahumado enmolado!!!!!
Muy rico!! Sabroso!! Esquisito!!!!
edited to add a laughy face. I was only kidding about the smoked fish mole!
[Edited on 2-5-2010 by Paula]
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Udo
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STOP IT!!!!!
Udo
Youth is wasted on the young!
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wessongroup
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That's a nice little setup you have there... have to agree with undo.. STOP IT!!!
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torch
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a friend of mine always saves his garlic and onion skins and adds them to the wood for a little more flavor in the smoke.
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Santiago
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Don: you're kidding on the PNut butter, right?
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Don Alley
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Posts: 1997
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Location: Loreto
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| Quote: | Originally posted by Santiago
Don: you're kidding on the PNut butter, right? |
Well, yeah, I was kidding, but...
On second thought....
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Martyman
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I love smoked fish. I don't have electricity at my place. Are there any non-electric smokers? The last time I tried in a weber and it was too hot.
The fish was burned.
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Timo1
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You can cold smoke with a remote fire and thesmoke piped to the racks
Its awesome !!!
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wessongroup
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| Quote: | Originally posted by Timo1
You can cold smoke with a remote fire and thesmoke piped to the racks
Its awesome !!! |
Wow, never heard of that, cool, every day.. ya, learn something.. thanks..
[Edited on 2-5-2010 by wessongroup]
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tripledigitken
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Big Chief used to have a wood fired model.
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Timo1
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Internal wood fire is way to hot
Same with the propane fired ones
You want to cure fish....not bake it
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