This is how a springer should look! Yum, Yum.

Dave you smoked that springer you could have brought over to my house and B.B.Q it

CK: I am sooo stuffed with springer that I can't move. I tried a small piece of the smoked springer and it is soooo greay the fat drips off my fingers.

I think springer fishing is about as deadly boring as fishing gets, but I love the end product.

I second that! Boring Boring Boring but well worth the groceries....

Don't forget the Brown Sugar Glaze
:p


Even works for some Fall Chinook Christmas Candy


Louis F.

Oh, Louis...........that's just wrong to show a guy a pic like that.

Bet you're everybody's best friend today, huh?

Dan...I dropped out twice today...REEL early...what do you think??

Good luck !
Louis F.

Dave/Louis,
Please post your recipe.
Your smoke looks great.
I am getting bored with my mix.

Recipe:

Kosher salt - Brown sugar.

Mix at ratio you like - I use about three parts salt to one part sugar.

Bury fillets in mix. For fresh fish about six hours. For frozen fish about three hours.

Rinse, let chill in fridge overnight, smoke

mmmmm mmm MMMMM sure looks good!
I always enjoy coming in from outside after pulling fish out the smoker and setting the fillets on the counter.....the whole house smells sooooo good. (NOT TIC)

I like to use 2 qts water 1/2 to 3/4 cup non-iodized salt and one cup of dark brown sugar...some garlic ...or Johnny's seafood seasoning...soak it over night....drain it off and let it sit out on racks for about 1 hour...then i smoke it using Alder chips (two pans) for around 6 hours.....and baste it with a mix of dark brown sugar and melted butter (thick) three times in the process...take it out...let it cool and give it one more glaze A very cold dark brown ale goes well with this recipe

Louis F.

Ah Hah! Its the butter.
I never have introduced butter.
That sounds awesome.

Hey Louis, how many pounds of fish per the described solution?
Are you just totally covering one layer of fillet with this brine?

Thanks

Iron Head, I would have to say right around 10lbs of fish...i use two large glass bowls and divide the brine and fish between them..I always leave the skin on....The pieces are usually 8oz's or better. Pretty tasty stuff...doesn't last too long

Louis F.

Wish I could get to the point where after a while I could consider springer fishing boring...
Never had the opportunity, so as you would expect, I'm green with envy. If you have too much for your own use, I'll gladly take some off your hands, as I do enjoy and pride myself on my smoker prowess!