Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. arsenix

    Extreme Shark Smoking Discussion

    It actually was extremely moist and fairly mild in flavor.  We didn't detect any urea issues despite leaving the skin on.  Overall I think it turned out pretty well.  
  2. arsenix

    Extreme Shark Smoking Discussion

    So here was the prep: Shark was a 250lb blue shark, around 9.5' long (the guy who caught it said 10-11... but fisherman use a different tape).gutted on the boat immediately and washed off.brined it overnight (12 hours) in a walk in fridgein the morning it was put in the smoker, slit on both...
  3. arsenix

    Extreme Shark Smoking Discussion

    Pics are coming!  Sorry I've been pretty busy.  It actually went quite well.  I'll detail tonight!
  4. arsenix

    Extreme Shark Smoking Discussion

    Location updated.  We are in the Massachusetts area.  The shark smoke is taking place tomorrow at Nehant Beach.  It festivities starts around noon.  I'm not the organizer but allegedly around 150 people are coming!  
  5. arsenix

    Extreme Shark Smoking Discussion

    No problem!  Frankly it is pretty preposterous, but I think that is one reason we are doing it!
  6. arsenix

    Extreme Shark Smoking Discussion

    Yep the crews are out fishing for sharks today.  They were expecting to catch over 100 sharks... most of which will be tagged and released.  One lucky shark will be the roastee.  
  7. arsenix

    Extreme Shark Smoking Discussion

    This is pretty interesting.  I had heard about the skinning but I didn't know it was necessary to gut it immediately and put it back in the water.  That makes a lot of sense given the urea in the meat.
  8. arsenix

    Extreme Shark Smoking Discussion

    What would you guys think about if we served it in stages?  We have a lot of people coming to this event, so there will always be people ready to eat.  We could serve the back 1/3 of the shark earlier and let the rest smoke longer.  I suppose we could also do some sort of butterfly on the...
  9. arsenix

    Extreme Shark Smoking Discussion

    Sounds like I'm going to need to acquire around 100 lbs of bacon... at the very least we'll have 100 pounds of delicious smoked bacon to eat :)  On a more serious note is there some way we could cover the back of the shark partway through so it didn't get overcooked?  Would wrapping in bacon...
  10. arsenix

    Extreme Shark Smoking Discussion

    That is the intent to smoke it whole.  I was hoping folks on here would have some advice on it.  We had a pro-chef on hand who was going to lead the effort but he left the project.  I am thinking we will have to smoke it on the hotter side so it cooks in a reasonable amount of time.  
  11. arsenix

    Extreme Shark Smoking Discussion

    The intent is to host an annual shark smoke every summer.  This is the first try so we'll see how it goes is probably large enough for two whole pigs if the shark proves too challenging!  
  12. arsenix

    Extreme Shark Smoking Discussion

    I assure you this is no joke. Pictures: Before sheet metal covering: Almost completed with winch to open: Sorry for the poor quality, click the links for full size views. It has a crank winch to open the top, and will be mounted to a trailer today. Cooking surface is 32" by 12 feet.
  13. arsenix

    Extreme Shark Smoking Discussion

    Hello!  I have constructed a custom made 12' smoker which I plan to use to smoke a whole shark.  The shark will be approximately 10-12' long, and weigh around 300-400 lbs.  I am trying to estimate how long something like this will take to smoke, and I can't find any similar efforts documented...
Top Bottom
Back
Clicky