Smoked Bass

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jvick

Newbie
Original poster
Dec 17, 2013
22
10
Alpine, Texas
I have several bags of Bass in the box so I decided to see if I could smoke some before it freezer burned. Here is how it came out.



The pan had been full but my son came in and I asked him to try some. Half a pan later he said it was a keeper.

This will be a good snack next time out fishing. A cracker and maybe a slice of onion and a half of slab.?
 
I used Apple. I think I am going to order some Alder just to see what it tastes like.

I brined it in Tender quick and added a little more brown sugar. I then covered it all in Big Bend Brewery's Porter 22. Brined overnight, smoked at 140 for two hours then up to 200 until the fish got to 155. Shut it down, let it cool and got it packaged before it all disappeared.
 
 
I used Apple. I think I am going to order some Alder just to see what it tastes like.

I brined it in Tender quick and added a little more brown sugar. I then covered it all in Big Bend Brewery's Porter 22. Brined overnight, smoked at 140 for two hours then up to 200 until the fish got to 155. Shut it down, let it cool and got it packaged before it all disappeared.
Why TQ vice #1?
 
TQ  was what I had handy.

Really probably should not use nitrates at all and just use straight salt and sugar unless I was going to dry or jerky it later.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky