Smoked Northern????

[tacklebox7FF]

Anyone tryed smoked northern.. I heard from a buddy it pretty dan good... he said 7-10lb fish are awesome smoked..... anyone tried it???

[Kidd]

Here's a post I put up a while back about smoking Northern.

I've smoked Trout (Lake), Salmon (King and Coho), Walleye, Panfish, Suckers, Cisco's and Northern. I can honestly say that the best smoked fish I have ever tasted has been the Northern. If you ever catch a 5 - 10 lb northern, give this a try.

Brine:

Enough water to completely cover the fish

1-cup Sugar

1-cup salt

Stir, with hand, until all sugar and salt is dissolved into the water.

Cover and store over night. (Or at least 5 -6 hours)

Soak your wood (try to get apple, it does make a difference) for at least a 1/2-hour

Prepare enough charcoal to burn for about an hour, place in your smoker once it's ready

Place wood on top of charcoal

Smoke fish until the meat starts to separate from the tail. Northern have two layers of meat and it will not be thoroughly smoked until it starts to separate.

Good eating.

[bigdog]

Smoked Northern can be good. Since the meat is not oily I butter the fillets and wrap them in cheese cloth to hold everything together before smoking.

[husker4u9899]

KIDD

How far open or not open do you leave the air vents, assuming your smoking in a Weber type grill?

Thanks

[Kidd]

Husker, I leave it to a point where I'm getting around 140 - 160 degrees. Freshwater fish contain parasites and the parasites are killed when the temperature reaches 140°F.

I use a smoker that looks like a big black bullet, not a Weber grill but the process is still the same. If your going to use a Weber, or any grill type, your cooking time will be shorter, but every bit as tasty.

I Almost forgot; If using a grill try to spread the coals in a way that the fish are not getting direct heat.