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Smoked Bass

post #1 of 7
Thread Starter 

I have several bags of Bass in the box so I decided to see if I could smoke some before it freezer burned. Here is how it came out.

 

 

 

The pan had been full but my son came in and I asked him to try some. Half a pan later he said it was a keeper.

 

This will be a good snack next time out fishing. A cracker and maybe a slice of onion and a half of slab.?

post #2 of 7
Good idea....... What wood did you use?
post #3 of 7
Thread Starter 

I used Apple. I think I am going to order some Alder just to see what it tastes like.

 

I brined it in Tender quick and added a little more brown sugar. I then covered it all in Big Bend Brewery's Porter 22. Brined overnight, smoked at 140 for two hours then up to 200 until the fish got to 155. Shut it down, let it cool and got it packaged before it all disappeared.

post #4 of 7

How delicious! So fun to see!!! Here is to beautiful FISH!!!!!!! And Happy New Year to you!!!!!!!! Cheers! - Leah

post #5 of 7

Looks tasty. I do love some smoked fish.

 

Disco

post #6 of 7
Quote:
Originally Posted by JVick View Post
 

I used Apple. I think I am going to order some Alder just to see what it tastes like.

 

I brined it in Tender quick and added a little more brown sugar. I then covered it all in Big Bend Brewery's Porter 22. Brined overnight, smoked at 140 for two hours then up to 200 until the fish got to 155. Shut it down, let it cool and got it packaged before it all disappeared.

 

Why TQ vice #1?

post #7 of 7
Thread Starter 

TQ  was what I had handy.

 

Really probably should not use nitrates at all and just use straight salt and sugar unless I was going to dry or jerky it later.

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