H
HickoryNut
Guest
Any of you know how to smoke ol' whiskers? All I can find is to cook it at 185 until it flakes?
H
HickoryNut
Guest
Finally found a recipe that sounds right, 23.5 hours of smoke should make anything tast good. From the Tennessee Cooperative Extension Service:
A tradition for smoked catfish has not yet been established. However, smoked catfish are great and are equally as tasty as other fish. In fact, once you have tried them, they are likely to get high priority on your meat list.
Start with either fresh or recently thawed whole carcass catfish in the 10 to 12 ounce range. Fillets or pieces cut from larger fish will work just fine, too.
Make a brine sufficient for 20 pounds of fish by dissolving 2 pounds of table salt and 2 pounds of granulated sugar in 2 gallons of water. Hold the fish in the brine in a refrigerator for 24 hours with an occasional stirring. Rinse the brine off the fish with cold water, pat the fish dry and place it on a rack. A thin, shiny crust called the pellicle will form on the surface of the fish. The pellicle prevents loss of moisture and protein during the smoking process. .
Place the brined catfish on either lightly greased racks or hang them in the smoker by the tail. Smoking catfish should be done slowly for best results.
Hold the temperature in the smoker at 115F for the first three hours. Gradually raise the temperature to 170F over the next 19 hours. During the final four hours raise the temperature to 192 F and maintain it there for 1.5 hours. The internal temperature of the fish will rise to 180F for at least 30 minutes when this procedure is followed. Any harmful bacteria that may be present in or on the fish should be destroyed.
Once the smoked fish are cooled, they can be placed in plastic wrap and held refrigerated safely for at least a week with no quality loss. If you want to keep them longer, freezing is recommended. They can be thawed and served either cold or hot. Smoked catfish serves equally well as a main dish or cut into bite-size hors doeuvres.
A tradition for smoked catfish has not yet been established. However, smoked catfish are great and are equally as tasty as other fish. In fact, once you have tried them, they are likely to get high priority on your meat list.
Start with either fresh or recently thawed whole carcass catfish in the 10 to 12 ounce range. Fillets or pieces cut from larger fish will work just fine, too.
Make a brine sufficient for 20 pounds of fish by dissolving 2 pounds of table salt and 2 pounds of granulated sugar in 2 gallons of water. Hold the fish in the brine in a refrigerator for 24 hours with an occasional stirring. Rinse the brine off the fish with cold water, pat the fish dry and place it on a rack. A thin, shiny crust called the pellicle will form on the surface of the fish. The pellicle prevents loss of moisture and protein during the smoking process. .
Place the brined catfish on either lightly greased racks or hang them in the smoker by the tail. Smoking catfish should be done slowly for best results.
Hold the temperature in the smoker at 115F for the first three hours. Gradually raise the temperature to 170F over the next 19 hours. During the final four hours raise the temperature to 192 F and maintain it there for 1.5 hours. The internal temperature of the fish will rise to 180F for at least 30 minutes when this procedure is followed. Any harmful bacteria that may be present in or on the fish should be destroyed.
Once the smoked fish are cooled, they can be placed in plastic wrap and held refrigerated safely for at least a week with no quality loss. If you want to keep them longer, freezing is recommended. They can be thawed and served either cold or hot. Smoked catfish serves equally well as a main dish or cut into bite-size hors doeuvres.
- Joined
- Aug 13, 2003
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- Port...
Good leg work. Looks like a pain in the butt though with those temps and the duration. I might have to try a regular smoking session with them and the brine.
TK might have a recipe for this.
He eats alot of carp from the Hudson River in Germantown, so I'm sure he's got something that can apply to cats.
(Yes Brian, I said carp, not crap)
He eats alot of carp from the Hudson River in Germantown, so I'm sure he's got something that can apply to cats.
(Yes Brian, I said carp, not crap)
