spincast
Well-Known Member
From lake to plate, and from lake to smoker.
I waited out the weekend craziness to be greeted by east winds and 3 foot rollers Tuesday on a solo outing. Despite nothing on the the screen I managed to box 3.
1.5 for the freezer and friends
.5 for the Q
and the biggie gets the cold smoke treatment
one for the smoker. I described my cold smoke process in another thread but for those who prefer pics..
after brining for just over 24 hours, a bath in infused water, over night un covered to form a good patina, remove the tail blood line, put in smoker
as these were thick filets, the smaller half was cut and pulled after a coule hours. the larger parts are still under going the beautification process.
remove skin and remaining blood line, being sure to leave the dark / brown meat on the skin, slice and put in freezer for minimum 3 hours,
ready in time for an appetizer tonight.
I waited out the weekend craziness to be greeted by east winds and 3 foot rollers Tuesday on a solo outing. Despite nothing on the the screen I managed to box 3.
1.5 for the freezer and friends
.5 for the Q
and the biggie gets the cold smoke treatment
one for the smoker. I described my cold smoke process in another thread but for those who prefer pics..
after brining for just over 24 hours, a bath in infused water, over night un covered to form a good patina, remove the tail blood line, put in smoker
as these were thick filets, the smaller half was cut and pulled after a coule hours. the larger parts are still under going the beautification process.
remove skin and remaining blood line, being sure to leave the dark / brown meat on the skin, slice and put in freezer for minimum 3 hours,
ready in time for an appetizer tonight.
