Author Topic: Break out the smoker!  (Read 818 times)

Offline denny

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Break out the smoker!
« on: August 13, 2010, 02:37:09 PM »
It's albacore tuna season here, which means it's time to break out the smoker!  I did a couple lb. last weekend ant it was so delicious that I'm doing 4 lb. this weekend.  Just put it in to brine (recipe below).  I smoke it with a combo of apple and alder woods.  It works equally well with salmon, too.

Deluxe Fish Brine

1/4 cup kosher salt
1/3 cup sugar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. Tabasco sauce
2 cups soy sauce
1 cup white wine
1 cup water

Brine 8 hours or more.  Rinse off brine, pat dry, and SMOKE IT!
Life begins at 60.....1.060, that is!

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Offline beerocd

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Re: Break out the smoker!
« Reply #1 on: August 13, 2010, 03:27:26 PM »
Show the smoker in action! FYI the bbq thread is really a smoker thread.
The moral majority, is neither.

Offline weithman5

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Re: Break out the smoker!
« Reply #2 on: August 13, 2010, 04:36:49 PM »
i think i need to plan an emergency visit to my in laws in oregon.....
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Offline bluesman

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Re: Break out the smoker!
« Reply #3 on: August 13, 2010, 07:49:51 PM »
Looks to be a great brine Denny.  I'll bookmark that recipe for the next smoke. How long and what temp did you smoke?
Ron Price

Offline denny

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Re: Break out the smoker!
« Reply #4 on: August 14, 2010, 07:12:29 AM »
I use your basic Little Chief smoker.  No real temp control.  Time depends on the size of the chunks of fish.  Albacore tuna loins are pretty thick and take around 8 hours.  Salmon, especially fillets, is more like 6 hours.
Life begins at 60.....1.060, that is!

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Offline babalu87

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Re: Break out the smoker!
« Reply #5 on: August 16, 2010, 05:33:34 PM »
Denny, if you want to extend the season a little smoked fish lasts a long time if you vacu-seal it.

Smoked Bluefish and Bluefin Mmmmmmmmmmmmmmmmmmmmmmmmmmm
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Offline denny

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Re: Break out the smoker!
« Reply #6 on: August 17, 2010, 06:50:18 AM »
That's exactly what I do, Jeff!
Life begins at 60.....1.060, that is!

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Offline euge

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Re: Break out the smoker!
« Reply #7 on: August 27, 2010, 11:14:56 AM »
I do a hot smoke with Atlantic Salmon. It's real fatty and holds up very well. Not a bit dry after 2 hours @ 225-250F.
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Offline markaberrant

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Re: Break out the smoker!
« Reply #8 on: August 30, 2010, 07:51:32 AM »
I do a hot smoke with Atlantic Salmon. It's real fatty and holds up very well. Not a bit dry after 2 hours @ 225-250F.

Me too, though I typically use local Steelhead Trout which is very similar.