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  1. thepackerbacker

    Smoked whitefish with Q-view

    that interesting because we got out there, the shacks were setup and and we never moved. fish all day. he had several shacks out and says he leaves them there all year. I will forward you the info if you are interested. Nice guy and we caught fish which was most important. im looking forward to...
  2. thepackerbacker

    Smoked whitefish with Q-view

    Thanks WC. Pretty easy through the ice the guided sleeper shack in green at was $100 per person for 2 days one night. It was a blast. Doing it again next year!
  3. thepackerbacker

    Smoked whitefish with Q-view

     you are welcome to some as long as you share something in the future!
  4. thepackerbacker

    Smoking White Fish

    check out my thread just did these last weekend also.... i think CrazyMoon is on to something with the whitefish. Low and slow so they really dry out well, oil/fat is still there so really good. Honestly best fish iv had smoked. Prefer to Salmon or anything else honestly.
  5. thepackerbacker

    Smoked whitefish with Q-view

    First time smoking with pecan too. I was wondering if I was going to get any color or what the deal was. It was so light, but in the end there is a perfect smoke taste IMO. It's not as heavy as I'm used to with oak.
  6. thepackerbacker

    Smoked whitefish with Q-view

    Okay, fish is done. Pulled when IT reached 145 in the middle of the thickest piece. I pulled 4 smaller thin fillets at 7:00 which was 75 minutes before the rest. Final smoke schedule: 6 hrs @ 100 IT was at 100 1 hrs @ 120 1 hrs @ 140 1 hrs @ 150 45min @ 160 45min @ 180 (pulled small thin...
  7. thepackerbacker

    Smoked whitefish with Q-view

    Ok. So I went 6 hours at 100. Then 1 hour at 120. Then 1 hour at 140. Im now 25 min in at 150. IT is now at 115. The meat feels super moist yet. Hoping it's not moist when done.
  8. thepackerbacker

    Smoked whitefish with Q-view

    Thanks!
  9. thepackerbacker

    Smoked whitefish with Q-view

    Okay, first time with whitefish. Caught 60-70 on an overnight trip, stayed in a sleeper shack. Ate a lot fresh and brought some home to smoke. Another guy also took a bunch to have his grandpa smoke for us, those will be smoked whole. So for now I decided to smoke with fillets. I searched the...
  10. thepackerbacker

    Smoking White Fish

    I am doing some whitefish we caught up on the bay earlier this winter as i type this. I will start a thread soon to show the Q-view and how I went about it. Like you, this is my first time smoking whitefish and have no clue what I am doing.  SMF is invaluable in situations like this. If someone...
  11. thepackerbacker

    Smoked Venison Dried Beef

    What do you think about freezing them whole vs slicing all at once?
  12. thepackerbacker

    Smoked Venison Dried Beef

    I noticed it was a little salty when I fried the test pieces. How/why does smoking remove the saltiness?
  13. thepackerbacker

    Smoked Venison Dried Beef

    Bear, got me thinking... Why couldn't a guy follow this recipe exactly but then COLD SMOKE at say 80-90 degrees for 8ish hours? When I fried up the unsmoked slices it kind of tasted like the ground up venison bacon we make. With a cold smoke one would of course need to to pan fry before...
  14. thepackerbacker

    Smoked Venison Dried Beef

    Nope, no need as your instructions took all the guesswork out of it and it was a hit. My family consumed a whole roast for dessert, couldn't wait ill tomorrow. Out of the dozens of ways we have prepared venison at home over the years this has instantly become our favorite. My only regret is not...
  15. thepackerbacker

    Smoked Venison Dried Beef

    So it was 6 days and I wish I was able to wait 8 but it's back to work and how's a guy supposed to smoke while he's workin? Thought it better to smoke now a little early at the 6 days vs wait 8 and attempt an "unattended" smoke. I rinsed the pieces very well but did not soak them in ice water...
  16. thepackerbacker

    Smoked Venison Dried Beef

    Only problem now is that I have to wait to smoke!
  17. thepackerbacker

    Smoked Venison Dried Beef

    My venison roasts were also about 2" thick at the thickest point with some parts being 1". This of course makes the cure time easy, same as you @ 6 days. You mention if you were going to do it again you would let it go for 8 days. This being am older thread I assume you have since made this...
  18. thepackerbacker

    Smoked Venison Dried Beef

    So the salt and sugar is totally dissolved. What is the purpose of flipping and massaging them daily? There is some juice that I assume the TQ pulled from the meat, am I trying to roll and keep the meat in that juice?
  19. thepackerbacker

    Smoked Venison Dried Beef

    This looked awesome, thought I would give it a whirl!
  20. thepackerbacker

    Someone tell me to stop! Chuck roast with Qview

    Thanks!
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