Helpful Replysmoked steelhead

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carpcatcher
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2019/04/10 14:49:10 (permalink)

smoked steelhead

Does anyone know the recipe and method that PR's bait shop uses to smoke their steelhead?
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    WVDepscritch
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    Re: smoked steelhead 2019/04/10 22:00:26 (permalink) ☄ Helpfulby pghmarty 2019/05/12 03:31:38
    First thing is to drag it up and down the creek all day in the hot sun for tenderizing and flavor
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    Big Tuna
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    Re: smoked steelhead 2019/04/11 04:25:50 (permalink)
    I de- bone fillets.....dry rub Quick tender, salt,brown sugar, course black pepper,Cheyenne pepper. Over night in glass container.... air dry an hour or two.... smoke at 165 degrees..... average size steelhead takes about 4-5 hours.....I use hickory/ Apple wood.... but use any wood chips you like. The only way I can eat steelhead and then not to much.... a good cracker,cream cheese and a good adult beverage.....
    #3
    Mountian Man
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    Re: smoked steelhead 2019/04/11 05:53:43 (permalink)
    WVDepscritch
    First thing is to drag it up and down the creek all day in the hot sun for tenderizing and flavor


    Just net the floaters at the mouth of trout run

    Thread Killer

    Veni Vidi Vici...
    #4
    FishinGuy
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    Re: smoked steelhead 2019/04/11 07:41:58 (permalink)
    Not there recipe, but read this. https://amazingribs.com/t...t-smoked-salmon-recipe great site for all things smoked meat.
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    workcanwait....
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    Re: smoked steelhead 2019/04/11 11:12:11 (permalink)
    What Big Tuna does but brush on honey and maple syrup mix several times during smoking...not sure what Poor Richards does I am not eating a fish someone else caught that may or may not be as fresh as one I kept...WCW
    #6
    Guest
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    Re: smoked steelhead 2019/04/11 13:01:37 (permalink)
    Like the others, I've got no idea what PR does with theirs.  But also like the others, I do not want to eat a steelhead that somebody else caught and did who-knows-what with it.  
     
    Anywho, carpcatcher have you smoked steelhead before and just looking for something new to try?  Or are you brand new at it?
     
    I've done wet and dry brines.  Long, slow smoke and quicker hot smoke.  I like 'em both ways and both are pretty easy.  Like BT said, taking the pin bones out BEFORE cooking is the way to go.  Kind of a pain in the butt, but you'll be glad you did.  Tons of brining tactics online.  Most of the time, I wet brine: water, pickling salt and brown sugar.  I like to dust a little cajun seasoning and brown sugar on it after it dries and while it smokes.  
     
    My new favorite ways to serve it, other than just eating it as a main dish, is to make a seafood chowder with the steelhead in place of the seafood.  It's also really, really good for fish tacos with some nice veggies and sauce.  
    #7
    Porktown
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    Re: smoked steelhead 2019/04/11 14:28:31 (permalink)
    Whether you do your temps at 225, 190 or 165, make sure you go by internal temp (145 for fish).  This will kill any pathogens.  There is no pathogen free freshwater species.  Sushi grade salmon, you can probably do a cured, cold smoke, but I wouldn't personally try on any freshwater fish.  Poor Richards is definitely hot smoked.  Not sure of temps or curing methods.
     
    Like Rsquared, I have tried different temps, wet and dry cured and are good results.  I have tried many recipes from this site on different species of fish.  I personally like it much more the day after than right out of the smoker.  The smoke seems to really penetrate the flesh if it sits 12 hours in the fridge after a smoke.  Much like smoked cheese, which is the only thing that I cold smoke (almonds too).  Although smoked cheese is flat out disgusting straight out of the smoker...  A week in the fridge and is delish!  Hard to wait that long though...  
     
    Chilled, thrown in the food processor with some cream cheese and green onions or fresh leaks if you can get your hands on some and spice to your liking.  You will be the hit of whatever party you take that to.
     
    Check out the search function.  There was a lot of good discussion and techniques shared through the years on this subject.
    #8
    crappiefisher
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    Re: smoked steelhead 2019/04/14 08:39:46 (permalink) ☄ Helpfulby pghmarty 2019/05/12 03:32:40
    I use to dehydrate ours for jerky.
     
    crappy
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    CAPTAIN HOOK
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    Re: smoked steelhead 2019/04/15 15:51:39 (permalink)
    I've smoked plenty of Steelhead years past .....I release about 99% past 10 years. I love smoked Steelhead or Salmon! Use an electric Brinkman .....Hickory sawdust / chips . I brine my fillets over night in the garage fridge. I only use 1/2 cup salt 1/2 cup brown sugar per gal of water. Toss in several garlic gloves for added flavor. Rinse off next day load in smoker skin side down, usually use 2-3 loads of chips. You have to shuffle top and bottom grilles to cook even .
     I like mine done golden brown...not watery or soft ! I brush on brown sugar mixed with yellow mustard as a glaze when about done .  Warm or cold , both taste great....bones will be in a layered pattern so I basically debone all before I eat......Steelhead 8.99 a pound at Walmart !
     
    Seems PR uses a Cajun paste .
    post edited by CAPTAIN HOOK - 2019/04/15 16:04:44
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    workcanwait....
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    Re: smoked steelhead 2019/04/16 10:06:40 (permalink)
    Guna fire up that smoker up soon...this post is making me HANGRY for sum...WCW
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    carpcatcher
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    Re: smoked steelhead 2019/05/01 16:01:42 (permalink)
    CAPTAIN HOOK
     
    Seems PR uses a Cajun paste .


    This is what I was really looking for, the Cajun spice recipe.
    #12
    pghmarty
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    Re: smoked steelhead 2019/05/12 03:35:32 (permalink)
    I would guess the cajun is a brine 
     


    #13
    Fisherlady2
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    Re: smoked steelhead 2019/05/12 05:19:57 (permalink)
    Hey there pghmarty!! Noce to see you back! Hopefully all has been well with you. 🍸🍸🥂
    #14
    pghmarty
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    Re: smoked steelhead 2019/05/12 17:25:27 (permalink)
    I keep loosing my password and can't figure out how to change it.
     


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