Thread: Smoking

Wife just gave me a new smoker for my birthday .All I need now are some directions as to what kind of rubs to use ,especialy for spanish and kings . Was fortunate enough this spring, at pier ,to have been invited to try some of each . It was really good ,but was so busy eating I forgot to ask for the recipe. If anybody would know I figure someone on this forum would . As always THANKS !!!!!!!!!!!!!!!!!!!!

My bad , just noticed I left out the other (l) in especially .

I got this off another forum so its not mine but it sure is good. I hope it post complete.

PS I usually use apple wood to smoke any fish I catch


First catch some King Mackerel and ICE them well as soon as possible. The coolder the quicker the better. I perfer to catch them out of my Kayakwhich is quick, cheap and fun.




Clean into chunks discard 'little pieces" and all red meat. Chill and do not freeze.

Here is the total list of ingredients:

1 Gallon King chunks.
1 1/2 Cups (Packed) Lite Brown Sugar
4 Tblspns Morton Salt
1 1/2 cups water (bottle or filtered - not tap with chlorine in it)
3 hours NON-Nut wood for smoke. Wild Cherry, Alder, Apple, Maple, etc... not a nut wood much too acidic.


Put salt and brown sugar into a bowl with water mix until dissolved. Pour into ziploc gallon of king chunks - work the bag to remove all air and get chunks coated with brine. Let brine 1 hour. While brining get the smoker and wood chunks ready. Lightly coat the smoker racks with olive oil and get the brined King.



Place the chunks around the smoker to evenly cook and cover the chunks. You each know your smoker - this is how mine works best.



Notice - don't plug in/start the smoker yet. Once your meat in out you must let it air dry for about an hour. Here's the chunk right out of the brine:



During that hour get your heat source ready, just make sure that it's ready an hour after you start the air drying process. The air drying process sets the glaze which is called pellicle and is the key in any quality smoked meat. The glaze is set by the outer cells absorbing salt and sugars until they burst and create a 'slime' (hey it's a tasty slime!) Here is the same piece after the pellicle has set.



Now your ready to start the smoking process - for the first couple hours you want to keep it around 160-180F and have lots of smoke finish the drying process of the pellicle and set the smoke into the outer layer.

This is how I start the heat and the amount of wood for smoke. The wood I use is Wild Cherry.



There is no basting or flipping the meat. Constant low temp and smoke are your curing tools. Our piece after an hour of smoke and 170F.







Some more smoke...


Getting bearly there after 2 hours...


...more smoke...


MMmmm, now the fat is being rendered out of the meat - part of the cure.


Keep adding fresh wood for the smoke and heat. After 3 hours kick it to 200 to dry the outer layer or keep it at 170F for another couple hours.


Whether you finish quick of let it linger you'll want your meat to set a firm skim of smoke and flavor though the chunk. It should reduced in fat/oil and show a frim "edge" between muscle that wasn't clear at the start. Our piece at four hours 30 min and done.


Let cool on the rack and bag for the fridge. This makes great dip or sliced for crackers - really good with a full bodied red wine, dark wheat beer or single malt.



When sliced it should show the edge where the glaze stopped and will have the great flavor though the fish. This also works REALLY well with Red Salmon and other fatty/oily fish.


Sorry I guess it didn't post pics.

WOW !!!! Thanks! That was awesome . Mouth watering ! Can't wait to try it .
USA

It all depends of the type of smoker you got. True smoked fish are done in a controlled environment, it could take hours to do . We also use nitrates" Fish Marinade Seasoning ,• Insta Cure™ No. 1 , . The picture here , i consider grilling and a the wood" round" smoker is the same as grill too. Smoked fish when done correctly, will end up like a jerky. It by the sausage company. I will try to find my smoking cook book for a great recipe.

Thanks for the info . Really appreciate your input . I need all the help I can get .
USA