smoking Sturgeon

[niceshot]

Does anyone have a good brine for sturgeon? I have tried it a few times and it turns out the same way everytime, wayyyyy yucky yucky poo poo. I use fresh fish but i believe it is in the way that i was smoking it. Lets here some recipies please.
Thanks,
Mike

[ 01-28-2003, 03:19 PM: Message edited by: Jennie@ifish ]

[zipper]

since the days of the "Big Bamboo" I haven't been able to find papers big enough and I saw what newspaper did to Bob Marley so I don't know what to tell ya..... :wink: :laugh:

[Rubber Robin]

Mike,

Some of the best smoked sturgeon that I have eaten was the stuff that I took to Otto's Sausage and Smoke House on SE Woodstock. They also put a pepper coating on the outside if you request it.

Some of the best that I have eaten and it only cost about $1.50/lb. I took the meat in completely prepared and cut into chunks. For the price it was well worth it. No mess or hassle at home.

[Fishalot]

Ok I use this one and it comes out good.
2 cups plain salt
1pound dark brown sugar
1/2 tsp. garlic powder
1/2 tsp.wright's liquid smoke
1/2 tsp. season salt /Johnny's, Lawrey's etc.
4 tbsp. molasses
1/2 gal. water

Soke 6 hrs for freash fish ,1 1/2 hrs for frozen fish.

I use this with salmon also, add black pepper or hot red pepper on the top for a little different taste.

Try different woods also. I like combos.
Fishalot

[ 01-28-2003, 03:06 PM: Message edited by: Fishalot ]

[lost_sailor]

Otto's bockwurst is the best, this side of Munchen.

:cheers:

[chummer]

My recipe is:

1/2-1 gallon apple juice
approx. 1-2 cups brown sugar
approx. 1/3 cup of non iodized salt
honey, a few good squirts
let it soak over night
rack (Air-dry) the chunks for an hour or so
Smoke it in the big chief over apple or alder chips, 2 pan fulls.

[Hummingbird]

NC,
I use a dry brine of equal parts non-idoized salt and brown sugar with about a tablespoon of sodium sulfite.
Rub on fish chunks and let set for 45 min. no longer. Rinse off well and pat dry. Put on racks for a couple hrs. and then cracked pepper . after that squeeze on the honey and put in a pre-heated big cheif @ 140 degrees for bout 2 hrs. It comes out great . No complaints. no soaking overnight.not much of a mess and fast. Good eating if you try this one. Tom

[chummer]

Hummingbird, no complaints, but no compliments either,huh! :grin: Actually, sounds pretty good! Dry brine with a honey glaze! I'll try it with my next batch! Thanx :cheers: