mjpmap
is one Smokin' Farker
Need some direction from the Brethren. We fish pretty much year round. Gulf in the winter, Lake Huron system in summer. The catch is always the lighter, whiter fish (walleye, snapper, grouper, etc). I’ve hot smoked snapper & really like it a lot, but now I want to venture into a cured/cold smoked fish. I’m leaning toward a tube smoker in my Primo or Akorn, depending on where we are. Thinking ambient temps are a major issue to keep the fish in the safe zone, so I’ll pick my times carefully. Pretty sure its going to mean overnight smoke when it stays below the 50 degree range. I’d love to hear any thoughts/directions for brine recipes, smoke generators, etc.