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    1. Back To Top    #1
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      Smoked walleye jerky

      Before I get stomped on, yes, fried, grilled, and baked fish are all delicious. This is for those looking to switch things up a bit:

      Ingredients
      6-8 pounds of fish
      32 oz Brown Sugar
      1/3 Cup Canning Salt
      ľ Cup Coarse Ground Black Pepper

      Directions

      Pat fillets with paper towels removing as much water as possible
      Combine and Mix Brown Sugar, Canning Salt, and Pepper
      Place dry brine mix in a Ziploc bag and add fish
      Coat fillets well
      Place in fridge for 24-48 hours rotating the bag every 8 hours
      Remove fillets from brine (I dump everything into a colander/strainer to get rid of the liquid)
      Smoke 1-2 hours with apple or hickory wood
      Finish drying on dehydrator to desired texture


      I use the thicker ďback meatĒ pieces for this. Iíve used crappie and perch as well. Iíll often times freeze them separately specifically for this recipe. Iíve received many compliments from this recipe.

      5 Not allowed!
      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    2. Back To Top    #2
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      I have a friend that smokes walleye fillets, skin-on & rib/pin bones in, with a similar brine & cherrywood about 1-1&1/2 hours. Very good!
      We just peel the skin off, pull the rib bones, & zipper the pins.

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    3. Back To Top    #3
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      I forgot to mention that I remove the skin and pin bones

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      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    4. Back To Top    #4
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      KW,what temp? smoke entire time? curious,I wouldn't think smoked walleye would'nt turn out all that good flesh is so lean unlike salmon/trout but thanx,might give it a whirl if I get a chance to walleye fish on a lake with a daily limit allowed and more than one keeper walleye,slots suck.

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      Last edited by snow1; 04-11-2022 at 06:35 AM.

    5. Back To Top    #5
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      An old neighbor smokes all his walleye and perch. Delicious.

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    6. Back To Top    #6
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      What about the cheeks can you make walleye cheek jerky, or that to prime of a piece to waste on jerky?

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      People will forgive you for being wrong, but they will never forgive you for being rightóespecially if events prove you right while proving them wrong.

    7. Back To Top    #7
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      Quote Originally Posted by snow1 View Post
      KW,what temp? smoke entire time? curious,I wouldn't think smoked walleye would turn out all that good flesh is so lean unlike salmon/trout but thanx,might give it a whirl if I get a chance to walleye fish on a lake with a daily limit allowed and more than one keeper walleye,slots suck.
      I cold smoked a batch for 1.5 hours last night. Otherwise, 150 ish for temp. As stated in the instructions, I only smoke for 1-2 hours tops. Then I remove from the smoker and finish on the dehydrator at 155 temp for around 4-6 hours depending on how chewy you want it.

      - - - Updated - - -

      Quote Originally Posted by lunkerslayer View Post
      What about the cheeks can you make walleye cheek jerky, or that to prime of a piece to waste on jerky?
      I freeze Walter cheeks separate from fillets. When I get a decent amount, I’ll make walleye cheek Cajun pasta. I haven’t decided if I want to share that recipe yet. Haha.

      - - - Updated - - -

      Way too prime to waste on jerky. Walter cheeks are like scallops. They are in a class of their own.

      0 Not allowed!
      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    8. Back To Top    #8
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      Thats what I was thinking as well cajun walleye cheek pasta sounds good, especially during lent. I just know how to make fish tacos

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      People will forgive you for being wrong, but they will never forgive you for being rightóespecially if events prove you right while proving them wrong.

    9. Back To Top    #9
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      I have a recipe for smoked walleye and it uses pineapple juice in the brine,sweet and smokey,some of the best I have tried.Also have a friend that makes pheasant jerky,most can't believe that one,but also good!!

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    10. Back To Top    #10
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      Quote Originally Posted by muzzyhunter View Post
      I have a recipe for smoked walleye and it uses pineapple juice in the brine,sweet and smokey,some of the best I have tried.Also have a friend that makes pheasant jerky,most can't believe that one,but also good!!
      Well you can't just tease us with something like that. It's gotta be shared!!

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      You can't drink all day if you don't start in the morning

    11. Back To Top    #11
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      KW When you say that you remove fish from brine does that mean you rinse with water. Thanks. LB

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      Quote Originally Posted by LBrandt View Post
      KW When you say that you remove fish from brine does that mean you rinse with water. Thanks. LB
      No I do not rinse. The recipe I shared uses a lot less salt than others. From what I can tell, those higher salt recipes probably need a good rinse.

      0 Not allowed!
      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    13. Back To Top    #13
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      Can you leave the skin, or is that going to make it fishy tasting

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    14. Back To Top    #14
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      Quote Originally Posted by AR-15 View Post
      Can you leave the skin, or is that going to make it fishy tasting
      I couldn’t tell you because I’ve never done it.

      0 Not allowed!
      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    15. Back To Top    #15
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      Leaving the skin on does not seem to add a fishy taste. it does serve purposes: prevents too much dry-out while smoking, holds the fillets together better, and makes for easier handling.

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    16. Back To Top    #16
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      I would think that walleye cheeks could be used in any pasta dish that used shrimp or scallops.

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    17. Back To Top    #17
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      Quote Originally Posted by Kentucky Windage View Post
      I forgot to mention that I remove the skin and pin bones
      Been meaning to try this since @Kentucky Windage posted. Started small with 2 lbs walleye fillets and 1/3 the ingredient quantities listed. Salt content seems light but seasoning to fish ratio was just right to completely coat with a little extra in the bag. Will lightly smoke and dehydrate on Wednesday. Looking forward to trying it.

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    18. Back To Top    #18
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      Quote Originally Posted by Slappy View Post
      Been meaning to try this since @Kentucky Windage posted. Started small with 2 lbs walleye fillets and 1/3 the ingredient quantities listed. Salt content seems light but seasoning to fish ratio was just right to completely coat with a little extra in the bag. Will lightly smoke and dehydrate on Wednesday. Looking forward to trying it.
      “White fish meat” can be easily over salted. I agree with your concerns. I have always made my batches between 6-8 Lbs, but I’m usually closer to 6 pounds. If you think it’s under salted, run your salt ratio toward the high side of the weight range. I don’t feel like doing math right now, but that would be 1/3 of 1/3 cup at 2 pounds instead of 1/4 of 1/3 cup. Make sense?

      - - - Updated - - -

      In addition to the white fish meat and salt comment, I’d shade toward smoking for 1 hour instead of 2 to start with. Your smoker and my smoker possibly aren’t the same. Too much salt and smoke can ruin things pretty quick.

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      Last edited by Kentucky Windage; 08-02-2022 at 07:44 PM.
      The green hornet's caught more fish than you've lied about!

      Thatís what itís all about, Guns n Butter baby!

      Its not where theyíre at, itís where theyíre going to be!

      You probably heard I ainít in the prisoner-takin business....Iím in the killin wildlife business........and cousin, business is a-boomin!

    19. Back To Top    #19
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      I smoked some pheasant breast once on the rib cage, driest toughest thing I every wasted my time with.
      obviously did something way wrong.

      I only smoke red meats now, and of course have it somewhat perfected.

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    20. Back To Top    #20
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      Is smoked musky good?

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