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Smoked bass

post #1 of 6
Thread Starter 

Nothing special in recipe. Used Hi mountain brine for trout for 24 hours and soaked afterwards for an hour in cold water. Smoked for 6 hours with alder dust at 150F.


great with beer.



post #2 of 6

Now that looks good

post #3 of 6


post #4 of 6

Most people I know dont like bass but i sure do.......


post #5 of 6
Thread Starter 

They are missing out.



post #6 of 6

Looks delicious!

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