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mmeyer

smoking carp

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Hey, can anyone give me tips on smoking carp? I have a Mastercraft electric cabinet smoker,

Thanks

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Well I have never been able to get it into the pipe let alone light it so I am of no help!

Sorry could not resist gringrin

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There was a thread going here last year....

Try searching and see if it comes up. There are a lot of different methods and recipes out there. I will dig mine up and share it. It is a bit sweet for some, but it works for me.

A salt day, a brine day, a dry rub day, then smoke. I guess it is a bit more involved than some too... whistle

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The brine we use for smoking carp is this.....

Slab the carp in 1/2 then cut again in half again so it is in 1/4's

1-lb salt per galon of water

1-lb brown sugar per gallon of water

1-onion sliced and thrown into brine

Soak 24 hours

Rinse off good and let dry for 1 hour.

Put a little brown suger over each piece.

Smoke 6-8 hours @ 170-200 degrees

PS. Let them cool down and put in fridge overnight, do not eat when they are warm. Its nasty!

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Thanks guys! That helps a lot! I can't wait to get some carp and try it out.

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http://www.fishingminnesota.com/forum/ubbthreads.php/topics/1377984/Smoking_carp#Post1377984

I guess it was not as active a thread as I remember it. blush

This is mine. I have found that the 6tbs salt is a bit much for lighter fleshed fish like trout/salmon, even suckers. But it works for carp. I also use a little bit more sugar now than I did then.

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I might have missed it but how many gallons of water do you use?

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Yes the fish has to be under water,A plate with any weight will sink it.I been smoking and doing carpsince about 1965.I do a salt brine by taste,But a brine is said to float a raw egg,so if you are jusy smoking a single carp.Put the fish in a container,Put the water in to cover it.Then take the water and salt it little at a time and see when the egg floats.Thats the perfect salt to form a pellicle Look that up.Then get to smoking

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Carp are OK but if you can get some sheephead you will be impressed. That is my experience anyway. Either of those will have better flavor if caught in cool water, preferable in the spring. I quit smoking sheephead when the water gets to 65 or so.

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