More smoked bass

[homebrew]

My fishing neighbor dropped off a few more bass for the smoker. I had them in a brine - salt, sugar and a mox of spices for 24 hours. Smoked at 200 for 3-4 hours using cherry wood.

 

[SmokinAl]

They sure look good from here!

 

[bluebombersfan]

Those look amazing!!!

 

[Bearcarver]

MMMmmmmm, I love Bass!!!

You can get such nice fillets without any bones!!

Looks mighty tasty from here!

Bear

 

[tjohnson]

They Look Great!

Can you post your brine recipe?

I've got 5# of boneless Northern Pike to smoke up and trying to find a good recipe.

Todd

 

[venture]

X2 on the recipe!

Those look great!

Good luck and good smoking.

 

[homebrew]

Guys, I would love to share the recipe, but I just winged it. Here are ingredients, sorry no measurements.

• salt
• brown sugar
• cayenne pepper
• garlic powered
• onion powder
• Drill weed
• Water

Soaked about 24 hours

 

[tjohnson]

biggest thing is the ratio of salt to sugar

50/50?

70/30?

30/70?

TJ

 

[rbranstner]

They Look Great!

Can you post your brine recipe?

I've got 5# of boneless Northern Pike to smoke up and trying to find a good recipe.

Todd

Pickle them Todd. I love pickled norther.

 

[homebrew]

I use 50-50 salt to sugar

 

[venture]

I use 50/50 salt to sugar when making gravlox.

I see no reason that would not work for a dry preparation.

Good luck and good smoking.

 

[Bearcarver]

biggest thing is the ratio of salt to sugar

50/50?

70/30?

30/70?

TJ

Todd,

This is my favorite fish post that would probably go good with Northerns----By Erain:

http://www.smokingmeatforums.com/t/73882/smoked-lake-trout-whitefish-w-qview

Bear

 

[bluebombersfan]

Pickle them Todd. I love pickled norther.

I agree a friend of mine has always pickled Northerns and they are great!!