Recent content by Temagami

Whitefish is a white fleshed flaky fish when cooked. Texture wise similar to eel . I have and do enjoy it baked or fried as well. Brines for them always seem to be wet and just to add flavour as the fish itself doesn't have much.

Maybe I was misunderstood, I am talking about fresh water lake Whitefish. I do also have a big Lake trout that wouldn't release that I need to do, definitely will need smoking. I have had smoked lake Whitefish before that was good, just haven't had success.

Got a good bunch of Whitefish to smoke. I have a tried to smoke a few times some results ok, some terrible. Internet is terrible, so I thought I would go to the group that made me happy with my bacon. Any advice on brining, smoke time and temp would be great. Thanks in advance, my skills aren't...

Thanks for your reply. I will carry on and see what happens. I will stick to the weighing plan of a 15% moisture loss, and try to be patient. I may review some smoke times for larger sized casings. Just got a decent size smoker built and am ready to delve into the world of sausages and hams...

I am not totally new to smoking stuff and making sausage, but had one bad thing lead to another today. Been off the sausage making thing for a year or so. Was trying to make landejaeger venison and pork today. Could not find my right size tube for my stuffer, so used the only one I could...