New user from WA

Discussion in 'Roll Call' started by capt. mark, Sep 27, 2008.

  1. Howdy, all...

    I found SMF while looking up a sausage recipe. Nice site, loads of good folks who know their business.

    I'm a seasoned veteran in smoking fish and pretty fair at sausages. I have three electric smokers I use and a homemade smokehouse (propane or wood, depending on what I'm curing needs) for larger fish & bacons/hams, etc.

    I prefer to dry cure, rather than brining. Just my personal preference.

    If you have a question you'd like to know, please ask.

    Mark.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Welcome once again... pleased to meet ya. Another wattburner...jeez am I missing something? LOL! Enjoy!
     
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Hi and welcome. I've got a load of king mackerel in the freezer I'll be smoking in the future. We had some smoked fish dip down in the keys and I've been trying tons of recipes since then to try and find the best that mimics it. I've gotten close, but still looking for the perfect smoking technique to the perfect mix of ingredients.
     
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    welcome to smf
     
  5. smokeguy,

    I posted my method for salmon in the fish forum. It has been working for me as long as I've been smoking fish. Mackerel should work just fine, as it's a fatty, oily fish.

    The brown sugar on mackerel may not work real well, try lemon pepper & maybe just a pinch of sage to balance the fishy flavor with the seasoning. With salmon, try sprinkling some more brown sugar on the fish about ½ way through the smoking process.

    Of course, with dry methods like mine, you can make every piece of fish have a different seasoning. I've even used powdered jalapeños. Sliced fresh jalapeños do really well when laid cut side down on the fish, too. Plus you get to eat the peppers as you're taking the fish out of the smoker.

    Mark
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Glad to have ya, I got word my Mom-in-law will be gifting us a Kitchenaide mixer for Christmas and if so I would like to do some sausages. Yep,holler at ya when it happens!LOL[​IMG]
     
  7. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF from another newbie.
     
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Mark.
     
  9. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Welcome, SMF glad to have ya hear...many voices one choir
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Welcome to the addiction [​IMG] lots of washingtonians here.
     
  11. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf................
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Anyone who likes smoked fish is ok with me, so welcome to the SMF.
     

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