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Smoked Sturgeon

post #1 of 6
Thread 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:

EFDE2A7D-EB8A-4BA3-8A67-D93AC830D4F5_zpsgiignjna.jpg

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!

16C2CEC1-DE05-4F6C-A0FC-507C6071F1EE_zpsfe7qm7xl.jpg

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

46E8AFA9-0FBB-433B-A62B-4AF266016CC0_zpshjlkrdlm.jpg

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.

92982AA7-348B-4A33-AB74-A16F98A79E1F_zpsihif9mcs.jpg

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

DD1753D4-51EB-4E61-9623-94A791C87A1F_zps8mxrrvtz.jpg

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

Davy's brine finished sturgeon:

32F618E1-6CC7-4AD6-8BEB-5D2A5E4DF5F8_zpsguj1foes.jpg

Sturgeon Candy finished shot.

DFEF2457-31F7-4ADE-A535-AEA0ACAC5354_zpsonlgyjqi.jpg

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

Tim
post #2 of 6

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

post #3 of 6
Thread Starter 
I will be bringing it in to work to share, so he will be getting some for sure!
post #4 of 6
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.
post #5 of 6

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.

post #6 of 6
Thread Starter 
Quote:
Originally Posted by Hanathus View Post

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.

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!

2F14B9C0-024C-4D6B-A965-77DF09EA01D1_zpsuf515ckn.jpg
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