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Member
Posts: 714
| Now that I have your attention! I just got a new Char-Broil smoker/grill and need some help!
Can any of you please share with me a recipe for a brine to soak a big walleye in so I can smoke it? I love to cook, but do not have a good brine and recipe to smoke larger walleyes with. I normally DO NOT keep larger fish, but with all the tournaments about to take place on my home waters, I most likely will have the opportunity to cook up some of these larger fish, and with all due respect to the fish, would like very much to do them up right!
Any secrets would be greatly appreciated. Thank You! | |
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One gallon of sweet tasting well water adding ice. One cup of course salt. One cup of brown sugar, or if you feel fancy, maple syrup. That's the basic recipe. If you feel like becoming a chef, then add additional spices to taste. Mine is dried hot peppers.
Place in a crock and put a plate over the fish to keep them all immersed. Cover the top with a thick layer of towels to keep the water cool.
Soak 12 - 24 hours, depending on how intense you want the flavors in the brine.
Now, I have never smoked walleye, but do believe it to be a dry fish. So be sure to keep the vents fully open so as not to allow high heat. Maybe even a coating of some oil periodically during the process, should you think it looks too dry.
Edited by Rick Larson 5/30/2004 9:51 PM
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Member
Posts: 2680
Location: Essexville, MI./Saginaw Bay. | Jack.
Walleye and other white flaky fleshed fish will obsorb the salt into their flesh more quickly and throughly than any other fish out there. I have a simple recipe that I use with all the fish I smoke. I use a 5 gallon pale. I lay a layer of fillets or chunks (Skin down) in the pale and sprinkle a light coating of Kosher Course salt on top. Add another layer of fish and repeat the coating of salt.
When you have all the fish with salt layers your going to smoke in the pale, slowly fill the pale with water to just cover the last layer of fish. Let soak for 6 to 8 hours. 12 hours for Salmon and lakers. When time is up, rinse and thumb rub each piece of fish in sink or with hose. This removes the slime layer of salt that would create a salty crust on the surface of the fish if left there.
Lay in smoker and smoke to golden brown. This will also take less time than the larger fattier Salmon and Lakers. Walleye will/should have a white fish taste and texture after being smoked.
Edited by walleye express 5/31/2004 8:27 AM
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Member
Posts: 51
Location: Eau Claire, WI | Jack,
As I posted on the other board, we can smoke some walleyes and brats at the same time on the 24th......Again, what size cheesehead hat do you need?????
Tom | |
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Location: Rhinelander | Just before the somking process is finished, take some birch bark and toss it onto the coals and close up the smoker again. The aditional flavor is VERY good. Try that on burgers and steaks or fish on the grill just before they are done also. | |
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SMOKERS, Please read!!