First I had to catch the perch
here they are ready to be cleaned
Semi filleted with rib removal next
All filleted now
Into the brine which had rum, salt, sugar ,pickling spice, garlic,and lemon pepper with some water
forming a pellicle for an hour then into the smoker for 1 hour with no smoke at 120 then apple chips and a 20 degree bump every hour up to 160 with an IT about 145
Finished product
Thanks for looking! CM
here they are ready to be cleaned
Semi filleted with rib removal next
All filleted now
Into the brine which had rum, salt, sugar ,pickling spice, garlic,and lemon pepper with some water
forming a pellicle for an hour then into the smoker for 1 hour with no smoke at 120 then apple chips and a 20 degree bump every hour up to 160 with an IT about 145
Finished product
Thanks for looking! CM
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