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Post by treetop on Aug 25, 2019 11:54:28 GMT -5
 Had some pike and eyes getting a bit old so on the rack they go I make my own brine. Water. Brown sugar soy sauce kosher salt onion powder garlic powder ground black pepper a bit of tabasco Smoke over peach wood |
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Post by featherduster on Aug 25, 2019 14:35:54 GMT -5
Did you remove the "Y" bones?
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Post by ukwil on Aug 25, 2019 14:40:10 GMT -5
Nice. My daughter drew a special fishing pass over here in Ohio about 3 weeks ago at one of the trout hatchery's. We ate 3 for dinner and I brined and smoked the other 17. They turned out awesome. It was 1 gallon of water to 1/2 cup.of salt amd 1/2 cup of brown sugar.
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Post by treetop on Aug 25, 2019 16:01:33 GMT -5
Did you remove the "Y" bones? Yes I did if you look on the net there is a few ways to do it my buddy Steve who’s in a lot of my fishing photos does a five piece he’s not bad at it I cut my pipe like you wood a eye than flip it over fill the y bones lay your knife at a 45 cut both sides and pull the bone strip out |
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Post by treetop on Aug 25, 2019 16:08:53 GMT -5
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Post by featherduster on Aug 25, 2019 16:55:56 GMT -5
In the past when I did fish for Pike I would fillet the fish like a normal fish then take the slab sides and run them through my meat grinder.
I would take the ground meat and mix it with Panko or cracker crumbs along with an egg and some other herbs then make patties and pan fry them.
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Post by treetop on Aug 25, 2019 17:42:34 GMT -5
In the past when I did fish for Pike I would fillet the fish like a normal fish then take the slab sides and run them through my meat grinder. I would take the ground meat and mix it with Panko or cracker crumbs along with an egg and some other herbs then make patties and pan fry them. Dang that sounds good |
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Post by treetop on Aug 25, 2019 17:44:30 GMT -5
Did you remove the "Y" bones? Yes I did if you look on the net there is a few ways to do it my buddy Steve who’s in a lot of my fishing photos does a five piece he’s not bad at it I cut my pipe like you wood a eye than flip it over fill the y bones lay your knife at a 45 cut both sides and pull the bone strip out Dang I need to read my post before I post dang phone changes words on ya when ya ain’t looking |
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Post by greypoupon on Aug 26, 2019 7:28:37 GMT -5
Nice. My daughter drew a special fishing pass over here in Ohio about 3 weeks ago at one of the trout hatchery's. We ate 3 for dinner and I brined and smoked the other 17. They turned out awesome. It was 1 gallon of water to 1/2 cup.of salt amd 1/2 cup of brown sugar. How did the smoking turn out? How long? did you do the whole body or fillets? I have several trout in the freezer I keep talking about smoking but I just havent got around to actually doing it. |
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Post by ukwil on Aug 26, 2019 16:25:10 GMT -5
Nice. My daughter drew a special fishing pass over here in Ohio about 3 weeks ago at one of the trout hatchery's. We ate 3 for dinner and I brined and smoked the other 17. They turned out awesome. It was 1 gallon of water to 1/2 cup.of salt amd 1/2 cup of brown sugar. How did the smoking turn out? How long? did you do the whole body or fillets? I have several trout in the freezer I keep talking about smoking but I just havent got around to actually doing it. Turned out great. I did them on my traeger at about 225 degrees for 4 to 5 hours. Then let them cool in the fridge for 24 hours before picking the meat. They were gutted and heads taken off |
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Post by greypoupon on Aug 27, 2019 7:04:15 GMT -5
How did the smoking turn out? How long? did you do the whole body or fillets? I have several trout in the freezer I keep talking about smoking but I just havent got around to actually doing it. Turned out great. I did them on my traeger at about 225 degrees for 4 to 5 hours. Then let them cool in the fridge for 24 hours before picking the meat. They were gutted and heads taken off Thanks! Hopefully will get around to giving it a try next weekend |
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Post by featherduster on Aug 27, 2019 12:15:33 GMT -5
I need to clarify something, when I said I take the slab sides that is minus the rib cage and skin now you have a normal fillet except you have those "Y" bones in that fillet.
Before you grind those fillets pat dry them as much as you can so they don't become sloppy, even if you only have a small amount of meat when you blend in the crumbs,egg,and herbs it it gets thicker.
You can make smaller hush puppy balls out of it.
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