Can't wait to try this out-

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AlreadyGone

AlreadyGone

Well-known member
Joined
Sep 12, 2010
Messages
85
Location
Draper, UT
The wife and kids picked this up for me for Fathers Day and a Birthday-looking forward to using it on kokes from the Gorge now! Already broke it in with Smoked chicken wings and a whole chicken.

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Anyone got a good recipe they use? I would be putting the fillets in a brine first.

Sorry if off topic-I'm just excited to finally put this to use-I might have to drag my generator up there next week with this thing. This is another reason for a 5th wheel in the campgound-(using as argument to wife). Beats cooking them on the portable barbecue at the back of the boat.

MP
 
Simple is best... combine 1 cup non-iodized salt and 1 cup dark brown sugar. Sprinkle a layer of this in the bottom of glass/plastic container, add a layer of fish fillets, sprinkle again, fish again, etc. The salt mix layer only needs to be a 1/4" or so. The total amount of salt/sugar will depend on how much fish you have. I've done 9 ave. kokes (2 fillets ea.) with the 2 cups of salt/sugar. Put in the cooler/fridge for 12-24 hrs. When ready to smoke remove the fillets from the brine that forms and rinse well and pat dry. At this point I like to glaze the fillets with pure maple syrup and fill the smoker and follow the smoker directions. In my ancient Little Chief I run 3 pans of alder wood chips over a 6 hr period trying to maintain about 160 degrees. Enjoy.
 
INDIAN SALMON CANDY.....mix/dissolve the following ingredients into a gallon of water. 2 lb bag dark brown sugar. 1/3 cup noniodized salt. 8 oz real maple syrup. Soak fillets, whole fish or 1-inch wide strips of fillets in brine in refrigerator for 12-24 hours. Remove from brine [do not rinse] and place fish on smoker racks allowing them to air dry for an hour of more allowing a tacky film to form on the fish. I use an equal mix of cherry, apple, and alder when I smoke this recipe. Timing depends upon a lot of variables so I'll leave that up to your observations. About an hour before finishing the smoke baste the fish with honey that has been thinned down [made watery] with the appropriate amount of water. Baste the fish again with the watered down honey when you remove it from the smoker. Hope you like the outcome.
 
Just got back from putting the boat in the water yesterday and today-fantastic fishing. I thought I was doing well until someone showed me one koke well over 4 lbs and said his father still won the bet with something a little bigger! We slipped the boat and will be up there next Wednesday until Sunday. We brought back fillets from 6 nice size ones we kept.

Bullgrouse-we have just finished using your recipe for soaking overnight along with BorntoFish's recipe for 2 kokes-using strips. GulfStream also gave me a similar Indian candy recipe a while back and told me not to buy a smoker because I would be a slave to it forever once I started.... : )

Thanks for both of your recipes!

MP
 
Certainly you've had the opportunity to smoke more meat by now, Don't hold out on us! And we want pics!!!!!
 

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