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catfish done in pops brine

post #1 of 10
Thread Starter 
fish ready to put into brine fillet were half to one inch thicka little over three days in brine dry over nightsmoked about seven hours till it was 140 turned out great
post #2 of 10

I've seen Pop's brine used for pork, beef, chicken, turkey, venison etc. This is the first fish I can remember! What kind of fish did you use?

post #3 of 10

Tasty looking catfish. I would have been concerned about the fish being to salty, how was it? did you rinse it prior to drying and smoking?

post #4 of 10
Thread Starter 
Just rinsed it and patted dry let sit in refrigerator over night. Was not salty pretty much just tasted like Canadian bacon as far as flavor.
post #5 of 10
Quote:
Originally Posted by meyerwelding View Post

Just rinsed it and patted dry let sit in refrigerator over night. Was not salty pretty much just tasted like Canadian bacon as far as flavor.

Canadian bacon cats... interesting and good sounding to me :)

post #6 of 10

They look fantastic!  Dad used to do salmon fillets locally caught in Pulaski when the salmon were running, and even do whole salmon like that, cured and smoked!  Great Job!

post #7 of 10

wow! very nice never thought once to smoke catfish...new item to the list

post #8 of 10
Quote:
Originally Posted by Pops6927 View Post

They look fantastic!  Dad used to do salmon fillets locally caught in Pulaski when the salmon were running, and even do whole salmon like that, cured and smoked!  Great Job!

 

Pulaski ?!?!  That's where my Salmon come from !!

========================================

 

Nice Job Meyer !!!

 

 

Bear

post #9 of 10

Looks great. I have smoked catfish. But I have never brined it firsticon_idea.gif

Happy smoken.

David

post #10 of 10
Thread Starter 
Thanks everyone and big thanks to pops for a great brine
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