Hello from West Columbia, Texas

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Original poster
Jul 18, 2023
I'm Steven. 32 yrs old. Been Following this forum for a while. Sitting here at work I decided today would be the day I Stop lurking and start helping out. Although my knowledge is limited i'm learning a little more everytime I read a post. I've been smoking meats (Sausages, Jerky, Ham, Pastrami, etc) since I was around 8-9 years old. I really enjoy the subject and like learning all that I can. Here's a few of my past creations of Venison Pastrami and Cured Smoked Catfish.


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Welcome from Mississippi! Glad to see you decided to come in from the cold and join up with us. We'll teach you the secret handshake next week. :emoji_wink: :emoji_laughing: Great looking cooks you posted. I'm intrigued by the smoked catfish.

Greetings, and welcome to the community from New Mexico, USA.
I'm with Jim (JLeonard), can you tell us more about the cured/smoked catfish ?
Well I love smoked salmon and trout, but being in Texas I don’t have many salmon around here to catch. I haven’t tried anything with saltwater fish, but it is next on my list. I catch catfish quite often and being as they’re a really versatile fish, in my opinion, I decided to cure them up like I would Salmon. My end goal was to can them much like you would see Tuna, or to pickle them like a herring. But I haven’t made it that far yet. They were a little salty, my fault, but the texture was perfect. It’s a little more firm than salmon and cold water trout but it was perfect to make fish dip out of.
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