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Post by getlinewet on Jul 11, 2014 10:54:26 GMT -5
Anyone have a good recipe for cold smoked striper? I would be interested to hear about brining techniques, smoking temperatures, etc.
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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?
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Gator
New Member
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Post by Gator on Nov 9, 2015 19:00:53 GMT -5
I had some smoked Striper dip that was served at the tournament this past weekend and it was good. Not sure if it was cold smoked or not.
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Post by Midasboards on Nov 9, 2015 19:07:49 GMT -5
I didn't try it, stomach wasn't the best that evening. My friend said it was great.
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Post by archenemy on Nov 9, 2015 19:36:10 GMT -5
I only ate about 10 crackers loaded with the dip. Could have eaten 10 more but gator ate all of the remaining !
Sent from my XT1080 using proboards
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Post by Midasboards on Nov 9, 2015 20:20:18 GMT -5
He might be trying to get back all those calories lost after fighting that Muskie.
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Post by getlinewet on Nov 11, 2015 8:36:12 GMT -5
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: www.youtube.com/watch?v=Jk3xl6H9o94 |
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Gator
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Post by Gator on Nov 11, 2015 8:50:58 GMT -5
When I get it down right I'll post it on the board. Ummmm....I say when you get it down right you bring it to the next tournament!! I'm sure they won't mind.  I know I won't mind!! |
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Post by getlinewet on Nov 11, 2015 9:57:29 GMT -5
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Post by striperjohn on Nov 11, 2015 15:24:48 GMT -5
Hey guys try using cedar and or hickory planks when you are smoking fish. Gives it a great flavor.
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I know I won't mind!!