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Steelhead With One Q-View Pick

post #1 of 9
Thread Starter 
Been on a Steelhead smoking kick of late, once a week we have been firing up the MES and putting two fillets on.

I picked them up at Costco, Do they count as wild caught if pick them up on a Saturday early afternoon biggrin.gif

Steelheads on the MES 30 are nice as you can put a whole fillet on a rack without cutting

Anyway a very simple brine and smoke

Brine for 2 hours then on the smoker (no I do not wait for the pellicle to form) then dust with a little ground black pepper.

I put them in the smoker first then let them ramp up to temp with the smoker. I set the smoker for 230F. Usually done in just over an hr

Brine is

4 cups water
6 tablespoons salt
2 tablespoons brown sugar


Once in the smoker I smoke until the fattest part of the steelhead is 150F.

Any of your favorite woods will do, mostly use alder for "convention" but today I used orange wood

post #2 of 9

That slab of Salmon looks great

 

Gary

post #3 of 9
Thread Starter 
Quote:
Originally Posted by gary s View Post

That slab of Salmon looks great

Gary


Thanks for the compliments. Both kids LOVE smoke salmon. Hard to beleive something so good is so easy to make. Almost feel guilty...almost....
post #4 of 9

HB, looks tasty !!!!!

post #5 of 9

Looks great! Smoking salmon is easy and forgiving, and the price of the commercial product is INSANE.

 

Nice WCPN story on steelhead fishing in Ohio:

http://www.ideastream.org/news/feature/fly-fishing-for-steelhead-an-audio-narrative

post #6 of 9

HEU nice job on the Steelhead.

post #7 of 9

It looks GREAT! I like your secret fishing hole :biggrin:.

Happy smoken.

David

post #8 of 9
Quote:
Originally Posted by HEUBrewer View Post

Been on a Steelhead smoking kick of late, once a week we have been firing up the MES and putting two fillets on.

I picked them up at Costco, Do they count as wild caught if pick them up on a Saturday early afternoon biggrin.gif

Steelheads on the MES 30 are nice as you can put a whole fillet on a rack without cutting

Anyway a very simple brine and smoke

Brine for 2 hours then on the smoker (no I do not wait for the pellicle to form) then dust with a little ground black pepper.

I put them in the smoker first then let them ramp up to temp with the smoker. I set the smoker for 230F. Usually done in just over an hr

Brine is

4 cups water
6 tablespoons salt
2 tablespoons brown sugar


Once in the smoker I smoke until the fattest part of the steelhead is 150F.

Any of your favorite woods will do, mostly use alder for "convention" but today I used orange wood

 

 

Will you be sending mine out pretty soon ?

 

Gary

post #9 of 9
Thread Starter 
Thanks everyone. One of our local fish supply stores just recentlly remodeled and was closed for a significant amount of time. Prior to the remodle their smoked salmon was priced the same as their fresh salmon. Since the remodel the cost for smoked fish literally is double the price of the fresh fish.


Happy smoking one in all.. got to fetch som BB ribs out of the smoker.
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