Here's some Sturgeon our fishing buddy caught a couple weeks ago brining in a wet solution for 24 hours.
Some AK Halibut we caught last year in a lemon pepper dry brine for 3 hours.
2 racks of Halibut and 1 rack of Sturgeon on the table drying
Off to the two Big Chief smokers they go
Check out how both Chiefs are in sync with each other
Here's a couple pics of the Chiefs with AMNPS incorporated.
3+ hours later on the table cooling down
All in all both turned out wonderfully. Thanks to dirtsailor2003 for his input while I was mentally bringing this together. Tomorrow we'll have the official tasting party, but tonight the Mrs and I cheated and tried both after they cooled down and oh by the way, she has apparently extended our marriage contract another 100 years after tasting today's creations.
I give a big thanks to TG Pythons for his Sturgeon Candy recipe and input. Followed his recipe with very little change.
Also kudo's to Alaskan Bear for his smoked Halibut recipe post: I sweetened up this recipe to a typical 4/1 ratio of sugar/salt ( same as all my Salmon recipes) but kept the rest of the ingredients as is. http://www.smokingmeatforums.com/t/109393/smoked-lemon-alaskan-halibut
For both recipes I did the same temps and smoking times which was
1ft hour at 130*
2nd hour at 150*
3rd hour at 160+ until an IT of 135-140 was met
Alder pellets in both. Yes I could have smoked all the fish in just one Chief but didn't want the upper rack dripping down onto the lower rack since different fish was being smoke, but when I opened up the smokers at the end, I notice both drip pans were very dry. Shoulda, Coulda? Nope! Would have had a very jealous Chief if I didn't use both.
Wish I had more Sturgeon to smoke but with all the Halibut we still have, I'll be kept pretty busy until the Salmon season is well underway.
Sent from my iPhone using Tapatalk
Edited by cmayna - 3/22/15 at 7:00am