Smokeing Fish

[dawhunt]

Hi everyone,When I smoke fish and can it ,it turns out really good but when,I smoke it to eat,i get a hard crust on the surface of the fish ?? about the thickness of skin.I use a dry brine -equal mounts of brown sugar and pickling salt brine it fir about 2-3 hrs rinse it off let it air dry for 3-4 hrs and then smoke it for about 7-8 hrs,when its done it has this hard crust ??I have Bib chief top loader smoker that I use also a big wooden box that I've turned into a smoker when I have a lot of fish to smoke
( not this year ),I don't know what I'm doing wrong. ??.Thank you for any help or info you can give me.The fish tastes really good it just has that hard crust and I don't want that.Please could it be my brine,should I put a small pan of water in there ?????
Thanks again.
Bob

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Bob Dawson

[Lipripper]

The recipe I use calls for 3 cups brown sugar and 1/2 cup of salt amoung other spices( your taste may vary). This is a "dry brine". I dry brine mine overnight and then let drip for approx. 6-8 hours beefore putting in smoker. I do not rinse off the excess brine. I usually smoke the fish fish for 6-8 hours depending on the thickness. I feel it's done when it fims up and flakes apart. I watch it closely after 6 hours and take it out when it is firm. The fish will continue to dry out if left exposed to the air so I promptly vacumn seal it for future use.

[fishhead5]

Instead of pickling salt try using rock salt, dont know if it will make any difference or not. When I used dry brine like that I would wash my fish off, then let them air dry for a while before smoking

[Mrdorkfish]

I use the easy cure recipe that came with my smoker...and i add a cup of brown sugar. 1/2 cup non-iodized salt.....1/2 cup white sugar....1 qt water and a cup of Dark brown sugar.....I usually let it sit in the brine overnight and take it out and not rinse it....let it dry about an hour or so till it gets a little tacky and smoke it for about 4-6 hours. I take it out when i push on it and it feels firm.

Mrdorkfish

[Gizmo Man]

Bob: I believe that the crusting you are referrring to is the result of smoking as the heat around the fish dries out the top. No different then when you catch a fish and leave it in the sun. The skin starts to dry out and shrivel up.

When you can it, the moisture in the can/jar rejuvines or rehydrates this layer and is less noticeable. Also you probabaly break up the slabs into smaller pieces.

This is what I think. If you do not want the crusting, try placing a piece of foil on a few slabs and see if that does not retain the moister or place a heavy coating of brown sugar.

Lately when I've smoked fish, after the brining washing and air drying, I sprikle light salt, onion, garlic and heavy brown sugar on top then start smoking. The fillets are real moist this way. Also do not over cook.

I have found that If I take some of the insulation styrefoam sheets and cover the smoker with this on all sides except bottom, its cuts the smoking time way down.

Giz...

[dawhunt]

Thanks everyone,I'll try useing less salt and not smoke it as long and see what happens. Thanks again
Bob



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Bob Dawson

[Trick]

I starting smoking Steelhead, Sturgeon, and Salmon fir the first time this year and I bought a Brinkman electric bullet smoker. It has a pan that is filled water above the element and below the cooking grates. The fish has been coming out very moist though. Before I started, I searched the web for any good sites with detailed smoking info. and I found a good one at www.3men.com . It is worth a look and the site even has pictures to explain what they are refering too. As suggested on the web site, it says fish is done when it flakes when pressed on and the internal temp. has reached 140 degrees. I found that in my smoker it happens anywhere bewtween 2-3 hours and I let it cool in the smoker for a couple hours before I pull it. Not to salty, bitter, or dry. My Father always used to smoke his all night and it always came out really dry and salty. You couldn't even taste any of the natural flavors, very overpowering. Just some thoughts to chew on.