How the hell did I miss this thread ????
Smoking fish is what started me on the smoking scene. Best fish to smoke are oily type fishes. We just loved smoked Mackerel, smoked bluefish and smoked salmon.
All were prepared the same way....remove all fat from the fish if possible. Bluefish are the easiest as their fat is just a layer of brown adjacent to the lateral line of the fish. (Smoked it turn bitter). We tried to keep the filets around 3/4 " thick. Then prepared a combination of kosher salt and brown sugar mixed at a 50/50 ration. Get yourself a glass or plastic casserol sized dish. Put down a 1/2 thick layer of the salt/sugar mixture. Place paper towel dried filets on top of this mixture. Cover with another layer of salt/sugar mix and so on and so on until you are done. Cover with appropriate lid. Place in refrigerator for 48 hours. The salt will draw moisture out of the fish. After 48 hours. Lightly rinse to remove the crystallized mixture from the filets.
For thicker filets, microvave app. 1 minute per side. Then into an electric or charcoal smoker until done as you like them. Usually 1-2 hours using an electric smoker with chainsaw chips of hickory on a tin plate on the electric element. The microwave precooked them, while the smoker adds the flavor.
Serve with ample amounts of beer.
The oilier the fish, the moister the fish remains after smoking. Bluefish and mackerel are the best for this.
Now when it comes to venison jerky............... the recipe is a secret that only me and that dog from the baked bean commercial know.
Basically it is a combination of water, soy sauce, kosher salt, brown sugar, garlic salt, worcestershire sauce, and tobasco. I slice venison roasts or any hunk of meat to 3/8" to 1/2" thickness. Boil the water and add the ingredients. When cool, place the venison in a casserole dish or large plastic tub adding the marinade as necessary to allow it to co-mingle with the meat. Make sure that the meat is covered all of the way. In to the fridge for 48 hours.
Then into the charcoal brinkman. I just use regular charcoal and place a combination of wet soaked (overnight) wedges of hickory and dried chunks of hickory (available in bags at HD or Lowes. Now the key is to apply some Frank's Hot Sauce to the top of the meat when placing in the smoker. Cook as you like it. I like mine to remain soft and chewy not hard as store bought. The hot sauce adds that kicker that only beer will quench. (My opinion only)
The venison recipe works just as well on goose. In fact I prefer the goose over venison prepared this way. Just slice the goose breast to the appropriate thickness and prepare as above.
Freddy, I have promised my friend in N. Windham to bring him some everytime we head up to Moosehead for the annual sled trip. For some reason it never makes it into the windshield bag when we meet up in Kokadjo. Maybe this year I'll have to make some extra and spread it around on the trail.