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Smoked Fish - Getting Ready for Deer Camp

Discussion in 'Fish' started by hazzo, Nov 25, 2013.

  1. hazzo

    hazzo Newbie

    Using a couple The Good One Open Range smokers to make 10-fillets of rainbow and steel head trout plus atlantic and sockeye salmon. Hoping to make it through the week. Brining and air drying to form the pelicle is the key to moist and tasty fish! Don't be afraid to add seasoning to the brine to yield an extra flavor profile. 
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks like there will be some happy campers.
  3. That looks delightful! And you've got some precious machinery there too! It all looks wonderful!! Happy Deer Camp Eating Indeed! Cheers! - Leah
  4. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Wow, that is fine looking fish. Well done.