catfish done in pops brine

Discussion in 'Fish' started by meyerwelding, Aug 4, 2013.

  1. fish ready to put into brine fillet were half to one inch thick
    a little over three days in brine dry over night
    smoked about seven hours till it was 140 turned out great
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I've seen Pop's brine used for pork, beef, chicken, turkey, venison etc. This is the first fish I can remember! What kind of fish did you use?
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking catfish. I would have been concerned about the fish being to salty, how was it? did you rinse it prior to drying and smoking?
  4. Just rinsed it and patted dry let sit in refrigerator over night. Was not salty pretty much just tasted like Canadian bacon as far as flavor.
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    Canadian bacon cats... interesting and good sounding to me :)
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    They look fantastic!  Dad used to do salmon fillets locally caught in Pulaski when the salmon were running, and even do whole salmon like that, cured and smoked!  Great Job!
    Last edited: Aug 6, 2013
  7. raastros2

    raastros2 Smoking Fanatic OTBS Member

    wow! very nice never thought once to smoke item to the list
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pulaski ?!?!  That's where my Salmon come from !!


    Nice Job Meyer !!!

  9. Looks great. I have smoked catfish. But I have never brined it first[​IMG]

    Happy smoken.

  10. Thanks everyone and big thanks to pops for a great brine

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