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Got into a mess of pike at Irvine today and I want to try to to smoke a batch. I have heard they are easy to overdo. What do you use for brine, what temperature do you smoke at, etc.
Here's what I use to smoke pike:
3 lbs fish fillets
4.5 cups water
1/2 cup soy sauce
3 cups apple juice
1 cup brown sugar (packed)
1/2 cup pickling salt
2 tablespoons black peppercorns
1 teaspoon each garlic powder, onion powder, fresh ground pepper
Brine for 12 hours, remove fillets and pat dry.
I smoke mine until the fish flakes and has a good dry seal. Usually about 4 hours at 180 on the smoker temp which brings the fish to about 165. I HATE over smoked fish. Fish Jerky isn't my forte'. Good Luck and Enjoy!!!
That is almost funny. Now remember I said "ALMOST".NO SKIN!!!!! That slime just WON'T stop coming. Burnt gator slime will taint your racks and give everything else you put on them a fishy taste. Don't ask me how I know or how long it took me to pressure wash, sand blast, scrub, soap, disinfect, and otherwise clean my racks after I smoked a batch of skin on gator or ask me how venison jerky with gator slime seasoning tastes.
Not pike but we smoked a big piece of ND moose backstrap like you would a prime rib the other night and it was damn good!