Smoked Sturgeon

Discussion in 'Fish' started by tg pythons, Feb 16, 2014.

  1. tg pythons

    tg pythons Fire Starter

    I was fortunate enough to get some sturgeon from a coworker to smoke. It was already cleaned and ready for me, I just had to thaw it.

    Thawed and cleaned:



    I used two brine recipes found here on SMF

    Davy's recipe found on SMF minus the ginger.

    2 cups Pineapple Juice
    2 cups Teryaki
    2 cups brown sugar
    1/3 cup salt
    1/2 cup wine ( Reisling)
    1/4 cup fresh cracked black/white peppercorns
    2 heaping tablespoons garlic powder
    1 tsp homemade ground red pepper (hot hot hot) - I used homemade cayenne. It hurts your eyes, throat, and nose, and makes you cough and sneeze when you apply it, but it's worth it!



    Sturgeon Candy brine found on SMF. I halfed this recipe.

    7 cups of water
    1 cup kiko man soy sauce
    4 cups brown sugar
    1 tbl sp onion pwdr
    1 tbl sp garlic pwdr
    2 tsp all spice I received a lot of e-mails for this recipe, maybe cause I have kind friends or maybe it's
    20 whole cloves
    2 teaspoons cinnamon
    1/3 cup of non iodized salt



    After about a 24 hours, I pulled them from the brine and let them air dry for about an hour. During this time I preheated the MES30 to 190, added a pan of water, and set up my new Maverick.



    I could not find alder chips in my area, so I decided on apple.

    I added new chips after about an hour and a half and rotated the two racks.

    Q-view



    Total time was about 3.5 hours to 150 IT on the largest fillet.

    Davy's brine finished sturgeon:



    Sturgeon Candy finished shot.



    Both turned out excellent. The only bad part is that I have to share it!

    Tim
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Tim, That looks great very nice on the co-worker giving you some hopefully that is the person you have to share it with

    Great post

    DS
     
  3. tg pythons

    tg pythons Fire Starter

    I will be bringing it in to work to share, so he will be getting some for sure!
     
  4. hanathus

    hanathus Newbie

    Hi pythons, I was wondering if I could get the amount of ginger in the original terriaki recipe as well? Also how large should I be cutting the blocks into? I have about 40 pounds of sturgeon, and would love to try both recipes on a few pounds of it. It looks great.
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I did the Sturgeon candy one last year.  Turned out great.  I cut the meat into finger food chunks.   Same recipe I used on Halibut.
     
  6. tg pythons

    tg pythons Fire Starter

    I'm not sure of the ginger. Just search for Davy's recipe; it should be on here somewhere.

    As far as the size, they were about 2" thick.

    The last time I smoked it, I didn't cut it into chunks and it turned out great!

     

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