Author Topic: Smoked jack fish recipe  (Read 6055 times)

Offline Joey fisherman in sask

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Smoked jack fish recipe
« on: September 10, 2016, 03:21:28 pm »
Everyone who likes a smoked fish that is like a jerky will like this recipe!!

6 cups water
1 cup brown sugar
1-2 cups of Soya sauce, you can use low sodium type you can add or lessen this
1 cup of red wine ( you know what to do with the rest 😜)
1/4 tsp of pepper
1 tsp onion powder
Maple wood or hickory pucks
4 oz of Franks red hot
Couple pounds of northern pike or walleye fillets or freshwater fish of choice, use enough fish in the brine that the brine can cover completely
Cut boneless fillets into strips or chunks
***Use ONLY fresh water fish
***Would not recommend any saltwater ocean fish
Mix all ingredients in a bowl, let sit in fridge for 12 hours in bowl in brine
After 12 hours, take fish out of bowl, lay on cloth and pat dry, let sit for 2 hours and get kinda shiny
Then put in smoker, for 2-3 hrs, but only smoke for first 2hrs, and last hour no smoke, just heat to dry out fish more or to desired texture and dryness.

Enjoy catchin and eatin those slimey little slough sharks!!!

Offline cherrybergher

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Re: Smoked jack fish recipe
« Reply #1 on: September 10, 2016, 06:39:02 pm »
thanks for the recipe and welcome to the forum.  The riders broke my heart again today :'(
BDS 4 Rack
"Improving the flavour of our lives one smokey day at a time"