Musky bob's recipe for smoked fish

[King Slammin]

This is the 4th batch this year. It never lasts more than a few days. It's sooo good on salads, in quesadillas, or just by itself on the boat as a snack. Thanks for the recipe Musky Bob.

[ Post made via iPhone ]

[muskybob]

Dang, that pic looks good enough to eat. Glad ya liked it

[Chautauqua Tony]

Where's the recipe??

[ Post made via Android ]

[muskybob]

Where's the recipe??

[ Post made via Android ]

http://www.lakeontariounited.com/fishing-hunting/index.php/topic/18515-smoker-brine/

[Chautauqua Tony]

Thanks!

[ Post made via Android ]

[Neo1945]

What is your preferred Hot sauce?

Thanks!!

[muskybob]

What is your preferred Hot sauce?

Thanks!!

I use Frank's if I'm in a hurry but mostly use a concoction that I made up. Sorry, I can't share that one.

[Fish Hunter]

What is your preferred Hot sauce?

Thanks!!

I use Frank's if I'm in a hurry but mostly use a concoction that I made up. Sorry, I can't share that one.

That's not fair!!!

[muskybob]

What is your preferred Hot sauce?

Thanks!!

I use Frank's if I'm in a hurry but mostly use a concoction that I made up. Sorry, I can't share that one.

That's not fair!!!

:D

[bluewater]

Definetly a great recipe. I have made several batches of it now for about 2 years and its the best I ever had, I just kick the heat up a little 4x the cayenne. I used to pay to have my fish smoked untill I got my own smoker and that recipe, my fish comes out ten times better than what I used to pay to have done. Thanks for sharing it will all of us Muskybob.

[Neo1945]

How long do you leave it in and @ what heat?

Thanks

[bluewater]

It really depends on how well you like it done as in how dark you want it, I would start around maybe 200 deg or so and adjust from there. I would say aprox 8 hrs or so depending on your smoker. I use a masterbuilt 40 inch elect smoker. My last batch I was playing with cooking temps that were lower and it took a considerable amount of time to get it done ( over ten hrs). I am still somewhat playing with temps I used to use charcoal smokers but got the elect. one this year.

[muskybob]

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.

[bluewater]

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.

What temp would you suggest?

[muskybob]

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.

What temp would you suggest?

I've been doing it so long I don't use a thermometer, just eyeball and go by color.

[Neo1945]

My smoker is charcoal, would love to have an electric but this one's gotta do.

[Mortigan]

Muskybob - what do you think of your Chief?

[bluewater]

My smoker is charcoal, would love to have an electric but this one's gotta do.

I used to keep my charcoal smoker at least 250 deg. I used to have some issues keeping any consistant heat though. I had the side box smoker with indirect heat.

[muskybob]

Muskybob - what do you think of your Chief?

I have a Brinkman electric. I love it

[Mortigan]

Must have been thinking of someone else's photo. I had an old Brinkman grill/smoker and miss it - thought I might go electric this time. Thanks.

[King Slammin]

I love my brinkman smoke n grill. Wouldnt trade it for anything. Smoked the steelhead in the pics on the first post for 5 or 6 hrs and like musky bob said, u can tell by the color when their done.

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