Post by Midasboards on Nov 9, 2015 18:23:36 GMT -5
I've looked at this post a few times pondering, and teasing the Idea. I happen to have a small pellet style smoke generator that I use in conjunction with my master built to cold smoke cheeses and such. I might just follow a recipe for salmon. Did you ever find a recipe that suited you?
I was at the last Striper club meeting and had some of that dip. It was terrific.
A fellow by the name of Bruce made it, and I talked with him for quite a while about how he smoked the striper. The striper he used in the dip was not cold smoked, but smoked at a low temperature until the meat attained 170-190 degrees. Also, the striper was not cured (i.e. brined or salted) before he smoked it.
Yesterday my Big Chief smoker arrived via fed ex and I'm going test it using some cheap white fish frozen fillets I bought at Krogers. If I can get the technique down, I'll move on to doing striper fillets. When I get it down right I'll post it on the board.
Here's a video that is interesting, but striper meat isn't oily like salmon so adjustments have to be made: