Originally Posted by
Blue Duck
I smoke them with the skin on. Just cut the head off and take the guts out. Brine them for 8 to 12 hours and the into the smoker.........
Hey Blue Duck, what's your brine consist of? Until reading this thread, I "wasn't thinking outside the box" (so they say), and was trying the smoked fish recipes with fillets (no skin). This jogged my thinker
I'm a fried-food grease-aholic, but my Doc says if I keep eating the grease, my cholesterol is gonna reach 4 million
Thanks
If I Ain't Crappie Fishin', I'm Thinkin' About It............