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Post by drag4striper on Feb 27, 2019 15:57:16 GMT -5
Tried my hand at brining and smoking striper. My goodness it was better than the store bought smoked salmon i've had. Got the directions and brine recipe online. I will add that covering the finished striper with plastic wrap as it cools keeps it moist. To me it tastes better cold the next day.  I may try making some fish dip in the future, I've read it's very good.  I felt like the 160° internal temp. was to hot and used the 145° internal temp. Instead.   I used apple wood chips for a mild smoke, an like the flavor. But you can use any wood you like. |
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Post by 31Airborne on Mar 1, 2019 8:11:45 GMT -5
This looks fabulous. Your brine recipe looks familiar - I may have used this one before just not for fish.
I've heard alder is the preferred wood for fish - no strong wood/smoky taste, burns steady.
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penhook
New Member
R.I.P. we love you pepaw
Posts: 463 
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Post by penhook on Mar 1, 2019 8:28:08 GMT -5
look great man
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Post by drag4striper on Mar 1, 2019 10:00:09 GMT -5
This looks fabulous. Your brine recipe looks familiar - I may have used this one before just not for fish. I've heard alder is the preferred wood for fish - no strong wood/smoky taste, burns steady. Thanks 31AB, I had read the alder wood is recommended for fish as well. My local store was out of alder, so I oppted for apple over the pecan and cherry they had in stock. All recommendations are welcome, brine recipes, wood types , just any tips would be great. Favorite smoked fish dip recipes would work, if anyone is willing to share. |
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Post by quackquackboom on Mar 1, 2019 12:32:29 GMT -5
How long did you smoke them for?
About what temperature?
Look up “into the blue tv smoked fish dip”. Never tried the recipe but coming from them it has to be good.
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Post by 31Airborne on Mar 1, 2019 13:06:01 GMT -5
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Post by bushwacker on Mar 1, 2019 13:54:28 GMT -5
This looks fabulous. Your brine recipe looks familiar - I may have used this one before just not for fish. I've heard alder is the preferred wood for fish - no strong wood/smoky taste, burns steady. Thanks 31AB, I had read the alder wood is recommended for fish as well. My local store was out of alder, so I oppted for apple over the pecan and cherry they had in stock. All recommendations are welcome, brine recipes, wood types , just any tips would be great. Favorite smoked fish dip recipes would work, if anyone is willing to share. I stayed with Drag4striper during the Watts Barr tourney 2 years ago and I am tellin ya the Ol-Boy can cook for sure. Had some awesome walleye and deer back strap on that trip. My kitchen gained a couple spices after that trip that I don't go without now. Great job Drag thanks for the recipe |
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Post by drag4striper on Mar 1, 2019 14:09:27 GMT -5
Quack,
Set my smoker @ 200° F
The thinner pieces like from the tail sections I pulled out 1.5 hours.
Thicker fillets went 2.0 hours.
This has been a learning process for me, so the next batch I will fillet the thicker pieces in half to about 3/4" thick for a more uniform cook time.
It's not really a set it and forget it deal, you got to be vigilant.
Which is easy in this $hizey weather.
I'll check out into the blue web site for the fish dip recipe, love that show by the way.
31AB,
Thanks for the link bro, I 'll check it out.
Thanks bushwacker, we did eat well and have a good time.
I'd love to go back there and fish it again.
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Post by 31Airborne on Mar 1, 2019 14:38:11 GMT -5
Bought my first smoker last year after thinking about doing it for 10 (years). Got an Oklahoma Joe barrel unit - 1/2 is gas fired, the other half is my smoker (has the side car wood box on it). Most time consuming thing for me was understanding how accurate my thermometers were. Bought an array of digital picks to fully understand where my hot spots are/are not. Almost to a point where I'm starting to think about getting a lil cocky.  All my neighbors have gas fire places so I get the call every time they have a tree fall or need one cut. No shortage of hickory, wild cherry. I buy the pecan, alder, and mesquite from the link above. Have migrated from charcoal to lump coal. Takes a lil longer to heat up but the flavor is so much better. My first try at fish was store-bought salmon. I used oak (didn't know better) and over-powered it. Did some homework after that (like I should've in the first place) and learnt about alder. Next try was much better. |
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Post by hotdog on Mar 1, 2019 16:03:07 GMT -5
You guys are making me hungry.
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Post by quackquackboom on Mar 2, 2019 14:59:33 GMT -5
Thanks to both of you for the advice.
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Post by getlinewet on Mar 4, 2019 11:04:03 GMT -5
Thanks Quack....I'll definitely give this a try. I've successfully smoked salmon, but have never been able to get smoked striper down. Every time I tried, the fish ends up dry and unpalatable. Your recipe looks like a winner.
Instead of the liquid brine, what do you think of doing a dry brine of salt and brown sugar? That works well with salmon.
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Post by riverdawg711 on Mar 31, 2019 12:30:51 GMT -5
I smoke alot of trout, I'm going to try striper soon. I use apple wood with a handful or 2 or 2 of hickory. I love the hickory taste and mixed with apple it's not too strong with fish
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