Who pre-smoker, glazes when drying?

[Vinny]

Fishbait mentioned sprinkling brown sugar for the drying stage to give a nice glaze (and I sure a nice little sweetness as well).

Does anyone else add anything during the drying stage?

Someone mentioned smoking with Maple shavings (or chips), got me thinking, has anyone tried glazing with a little (real) maple syrup?

[WheresMyBobber]

Some people will sprinkle it with black pepper at this stage, or white pepper if you like it milder. Personally I don't add anything after it comes out of the brine. You should try a few pieces different ways next time you smoke some so you can taste it side by side.

[Vinny]

Good idea,
Some with brown sugar, some with maple syrup. Maybe a couple with ground pepper, my young ones aren't big on anything close to spicy.


Why do I think of your moniker whenever I lose sight if my bobber? :rolleyes:

[fishbait]

Vinny,
I use the brown sugar for mostly looks. Be sure to dry it good so that you get a good pelicle(sp). I sometimes will use a fan on the racks to help the process. With this you get a really nice looking product, I'm sure it makes it a little sweater also. I give away alot of my smoked fish for Christmass and other presents so it's nice if it looks really beautiful. It always tasts great no matter how it looks. Also I believe that if you cool it in the fridge for a day before vac sealing it you get a better looking product also.

[txccider]

Dad's smoked fish was ALWAYS super and he took brown sugar and water and cooked it on top of the stove to make a glaze, painted it on the fish after it was dryed with the help of a fan--he then put it under the fan for about an hour before loading it into the preheated smoker. He did sometimes dust a little black pepper on it, which was good. I remember him trying maple surup but we didn't care for it---but the brown sugar glaze really made the fish look nice and it tasted great too!!!

[PEEPS]

Another coating that I tried and liked was real maple syrup or mapleine (the artificial flavoring)mixed with brown sugar and brushed on before it goes in the smoker.

One guy told me that he coated his with honey. Haven't tried that one yet.

[Vinny]

You guys are golden!
There's nutin' 'bout fish dat' ain't here on Ifish! :cool:

[Captn]

I now make a brown sugar slurry, in a bowl and just dip the fish in the slurry. You should go through all the other steps of the brine and letting the fish dry. And then put the final coat on it. Let it set for a few minutes so that it will quit dripping and then smoke it to desired dryness. Of all the ways I have tried, this was the simplest, easyiest, and really tasted great.

[fishbait]

Captn,
sounds like you dip the fish after the pellicle has formed, is this right..........have you tried rubbing a little B sugar on your fish before you did the slurry method?

How much sugar, how much water?

[craigzilla]

I do the drying and then put the fillets in and give them three pans of cherry chips. The last two hours I pull them out and brush a coating of Granma B.S.Mollases on them. Please acept no substitutes!! No more chips after this is done as the glaze will pick up smoke particles and itmakes it a little harsh.This puts a nice color on the meat. I learned this secret from "Ken- The Neighbor From **** " he was a good teacher though. I've had people claim my smoked fish as the best they've ever had!

[Smily]

I had been doing the Brown sugar thing before it dries as it allows it to carmalize or Soak in before drying. I then let it dry and do it again to try to get that sweeter taste before going into the Smoker. Great subject, Now if I can only get 1 more fish to smoke before I finish the last one. MMMMmmmmmm Good stuff.

:smile: Smily :smile:

[rainycity]

For a little sweet glaze, I use honey and maple syrup brushed on during the smoking process.

[Captn]

Fishbait,
Sorry I'm so long to get back to you. But to answer you question. Yes I have tried the hand rubbing of brown sugar onto the fish and different stages. But one day I was really in a hurry, and didn't have time, so I just dipped it in brown sugar. Seemed to work out better and it was quicker.

[Jennie@ifish]

Last time we smoked, we tried apricot marmalade right before smoking.
We took it out half way and reglazed it.
It really turned out good!
J

[FM2]

Try using honey but use the raw type, not the processed honey that looks like thick motor oil

I take brown sugar and the raw honey and melt in the microwave and stir unitl it's all dissolved. I then coat the fish with it, a really thick coat, when there is about an hour or two left in the drying process. I've tried using the mixture through out the smoking/drying process but the fish would develop a dark color, I think because of the carmelizing of the sugar. Looks much nicer and I heard tastes much better when coating near the end of the drying.

Just a couple of cents worth!! :smile:

Note: Since brining is half of smoking fish, to produce a sweeter fish the brown sugar/salt brine works well and then use either cherry or apple wood for smoke. Then coat the fish with the honey/brown sugar I mentioned.

Just a couple more cents :shocked: :shocked:

[ 11-12-2001: Message edited by: FM2 ]</p>

[Rfishman64]

After I take my fish out of the brine, I rinse the fish off good and then I soak the fish in apple cider overnight before I let dry and through into the smoker. This makes the fish a little sweet taste of apple.

The fishman