More smoked bass

Discussion in 'Fish' started by homebrew, Sep 7, 2011.

  1. 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. [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good from here!
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look amazing!!!
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMmmmmm, I love Bass!!!

    You can get such nice fillets without any bones!!

    Looks mighty tasty from here!

    Bear
     
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    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
     
  6. venture

    venture Smoking Guru OTBS Member

    X2 on the recipe!

    Those look great!

    Good luck and good smoking.
     
  7. 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
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    biggest thing is the ratio of salt to sugar

    50/50?

    70/30?

    30/70?

    TJ
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member


    Pickle them Todd. I love pickled norther.
     
  10. I use 50-50 salt to sugar
     
  11. venture

    venture Smoking Guru OTBS Member

    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.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


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

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