BACK2BIGRIVER
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How about some recipe's techniques temperature etc.
When you buy lox it is cold smoked so how does this compare to that? Do you eat warm or chill after cooked? Cold smoke and hot smoke won't be the same in texture but I'd love to give it a try.
If I could get fishing more often I'd get a cold smoker or find someway to do it using my hot smoker.
In order to cold smoke you must brine do to the bacteria. I smoke between 190 and 200 for three hours which is as low as you can go without the brine the fish had plenty of smoke flavor and you can eat them hot or cold. Make sure you use a seasoning that has lots of salt in it, garlic salt plus what every you want. Remember fish can take lots of smoke don't be afraid to use lots of wood the more smoke the better at that temp. Try it you will like it.