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Unread 06-18-2013, 10:03 AM   #2
Thermal Mass
is one Smokin' Farker

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Join Date: 02-05-13
Location: Jackson, WI
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Your version sounds like something to try since we do things WAY different up here... My process is very similar to all the fish shops along the big lake.
The process really seems to be a hybrid of old fashioned smoking and curing, not really sure just the way we've always done it.

I like some added flavor in my brine (tobasco, pepper corns, mix of Old Bay and Penzy's Cajun)


I bring the brine to a boil and cool.


Brine 12 hours or so for steaks/fillets, NOTE I add a few plates to keep fish submerged.


Pat fish dry and allow to air dry at least one hour.


I smoke @ 180-200 until flaky, about 3 hours for fillets, 4 for steaks.


Sorry the pics are so big, I am working on my photo mgmt skills.

How we do it up here...
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
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Thanks from:--->