Post by jiggyjoe on Mar 4, 2015 10:11:09 GMT -5
OLD JERRYS JUMPING JACKFISH SMOKER RECIPE!
XXX HEAVY SMOKED!
HERES A DELICIOUS SMOKER NORTHERN PIKE BRINE RECIPE FOR SMOKED PIKE!
- 6 CUPS of Water
- 1 Cup of Brown Sugar
- 1 or 2 Cups of Soya Sauce you can use the low sodium type you can add or lessen this
- 1 Cup Wine of Redwine
- 1/4 tsp of Pepper
- 1 tsp of Onion powder
- Maple Wood SMoker Wood Chips Or hickory Flavor wood Chips
- * Four Oz of FRANKS ORIGINAL HOT SAUCE!
- Couple pounds of Northern Pike Fillets or Walleye fillets or Freshwater fish of choice
Use enough fish in the brine that the brine can cover over completely ,, - Cut boneless fish filets into strips or chunks
- Use ONLY freshwater fish
- **Would not recommend using Any SALT WATER Ocean fish,,
- Mix all Ingrediants in bowl add Fish Let sit in fridge for 12 hours in bowl in brine
After 12 hours take fish out of bowl lay on cloth pat dry Let sit for two hours to dry and get kinda shiny.
Then put in Smoker for two to three hours but only smoke for first two hours
and last hour no smoke just heat to dry out fish more or to desired texture and dryness
Enjoy And watch how fast it disapears!
A big THANKS to OLD JERRY DEZEKEL
FROM BALDUR MB CANADA
