Thread: another kind of cooking

Sounds like a plan my friend.

Will forward my home address!!! I'm an approved taste tester!!!

I used to make sausage a few years back I had a big smoker made out of plywood I used to smoke with vine maple Apple and cherry in quite a few different hardwoods I would use venison in beef and pork in mix everything together mighty tasty in the morning with your breakfasts I used to smoke 25 to 50 pounds at a time. oh yes we used to smoke a lot of salmon ctom smoke up some panfish if you really want something good.

Looks darn good.

Originally Posted by snake River

smoke up some panfish if you really want something good.

I smoke some salmon and lake trout each year for my smoked fish needs. I'll even smoke a winter caught carp too.

I pickle crappies each winter. In fact I'll be starting that process as soon as I am finished with the venison goodies. Crappies put in a sweet wine pickle brine with onion slices, now we're talking winter snack food.

Originally Posted by CTom

I smoke some salmon and lake trout each year for my smoked fish needs. I'll even smoke a winter caught carp too.

I pickle crappies each winter. In fact I'll be starting that process as soon as I am finished with the venison goodies. Crappies put in a sweet wine pickle brine with onion slices, now we're talking winter snack food.

And how do you process after you put the fish in the brine I have never tried to pickle any fish.

The pickling cooks the fish. No processing needed. I salt the fish for 24 hours and then run it thru about 6 cold water rinses, allowing the fish to soak a half hour during each rinse. This gets excess salt out. Then the fish gets a bath in white vinegar for 24 hours. When the fish goes in the white vinegar I make the brine for packing. Three cups of sugar, 1 1/2 cup of cider vinegar, 2 tbls of pickling spices. I heat/simmer this until the sugar is completely dissolved and the mixture is syrupy. Then it gets set aside to cool until the next day. One the third day I slice a couple of white onions into thin rings and mix with the fish as it comes out of the white vinegar soak. Then I pack jars with the fish/onions. I add 1 1/2 cups of sweet white wine to the syrup, mix well and then pour the syrup over the fish, cover the jars and toss in the fridge. Ready in three days.

In recent years I have cheated and do a 5 quart ice cream pail full of the pickled fish and just leave the pail on the top shelf of the fridge. Its usually not there very long.

Liftbite56 stated "Will forward my home address!!! I'm an approved taste tester!!!" Well I am a founding member of the venison sticks and smoked jerky association of the American writers association. I would like to finish writing my national report of these sticks and also cut off a few pieces to stuff up inside tube baits to see if any Crappie would be attracted to them and bite them also. We are waiting for CTom to pm me for my address so he can ship me some from Minnesota. I mean after all my Browns did see that they got a much need RB in Ben Tate this past week. I believe a pound should be good enough for my stomach to finish its taste testing.