Oh No What to do now!!!!!!!

[viper125]

Well that's what the wife said after telling me my meat freezer quit working. My deer steaks (tenderloins and back straps about 15 lbs.) all my deer burger only about 13-15 lbs left. 2 of my pork butts about 12 lbs.,a few lbs or so of my turtle meat and some chicken breasts I boned out.
Well after calling the repair man I started thinking what to do. So I put what was left in my meat freezer into our garden  Freezer I put what was thawed in our fridge, So guess i'll look at some recipes and smoke some fish and sausage. Maybe make some ring bologna. Oh My how I hate having so much work coming!! Not,,but don't tell her. LOL
The chicken breasts will be chicken cordon ble wrapped in bacon. Don't have that many of them. Now to figure the best smoked fish recipe on here and get to work tomorrow.
Oh, that reminds me now I have to restock my freezer too.

[ghost9mm]

Well the week end is coming so I guess you will just have work play through it...sorry about the freezer, but they make new ones everyday...lol.

[beefmann]

what a time to have a break down, at  least you  caught it in time

[viper125]

Yes me too! Well starting the fish brining tonight. No suggestions so after checking some out I came up with this. A variation of Kummocks. I know Walleye isn't the best fish since it's not oily and not sure of the white bass. But will try any way. Probably a little lower and slower on the Walleye will work good. So well see what happens. Wish me luck!



Well after opening I find I have white bass not perch and only a couple fillets of walleye.

This is the brine I made it's soaking now. Will start around 8:00 tomorrow with any luck.

Figure there done when flakey. Any idea what a good IT temp is?


Smoked Walleye and white bass

1 gallon water
1 cup   pickling salt
1 cup   brown sugar
15 ozs. Worcestershire sauce
2 TBS.  cayenne pepper
3 TBS.  Garlic Powder
1 TBS.  Hot Paperica
2 TBS.  Black Pepper


Going to marinate for 12 hrs. in Fridgerator. Remove and try to cut so pieces are about same

size and thickness. Put under fan till starts firming up and gets sticky dry. Add a little hot

Paperica,Crushed pepper and a little Garlic.

Smoke at 120 degrees for 1 hr, 140 degrees 1 hr, then finish at 180 degrees till done.

[viper125]

Well luckly wasn't much fish left. The bass was too strong. Walleye was pretty good but wife didn't like either.
Here it is drying.


Heres what the walleye looked like. Sorry was more. LOL I liked it but will do it thinner next time. Still plenty moist and the aLDER GAVE IT A NICE TASTE.




The wife got a money shot but I had to quit eating for a minute. LOL



Love those potatos and onions and hot peppers. So fish didn't go to waste and even have a few froze for later.

[Keymaster]

That smoked fish looks awesome!!!! I have never tried my Brined smoked fish as a Entree, normally you would use it as an appetizer with crackers and cream cheese :)

[OU812]

That smoked fish looks awesome!!!! I have never tried my Brined smoked fish as a Entree, normally you would use it as an appetizer with crackers and cream cheese :)

Ditto,,,,,,,,,,,but call me weird I like mine with spinage dip.  ::)

[viper125]

Well Walleye is a prize here. We love the mild taste. Don't care for a strong fishy flavor.  I was told it wouldn't be any good because it don't have much oil. But when I tasted it. I decided I'd have it this way. It was very good. But the other type. it was given to me so I don't really know what it was but it was strong! Saved some to see what its like after a few weeks. may smoke some more.