NorCal Kayak Anglers
General => Recipes => Topic started by: Eddie on January 12, 2018, 09:31:21 PM
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Giving this a whirl. Hope it turns out.
5 lbs sturgeon bled and filleted 1/2" to 3/4" thick
14 cups of water
8 oz kosher salt
4 oz tamari
16 oz brown sugar
3 oz chopped garlic
2 tbls pumpkin spice from trader joes. Cinnamon, clove, lemon peel, cardamon, nutmeg, ginger
1 tbls onion powder
1 tbls peppercorns
4 bay leaves
Heat and chill
Brine in non reactive container, I use large mason jars, up to 12 hours or overnight then smoke to your favored consistency. Fully cooked moist, fully cooked dry outside moist inside, dry, or jerky. 6 hours gave me about what I wanted with 1 tray of smoke. I use peach wood and a big chief. :smt006
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Yum. Let us know how it is. We need pictures, too.
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Sounds great. I hope I get to taste it!
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Sounds great. I hope I get to taste it!
Yes chef!
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I know you did a great job!
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Sounds good, might have to try this when I catch one.
Sent from my SAMSUNG-SM-G890A using Tapatalk
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Sounds good, might have to try this when I catch one.
Sent from my SAMSUNG-SM-G890A using Tapatalk
Yes, your day is coming! Working on some different glazes for finishing in the smoker.
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Winter thread upheaval...posting today’s recipes :smt006
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Correction on teriyaki glaze, add 2oz. Brown sugar, 1oz. Apricot preserve...duh... :smt006
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That looks awesome! Cant wait to fill a tag and smoke some also! Great looking recipes!
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Correction on teriyaki glaze, add 2oz. Brown sugar, 1oz. Apricot preserve...duh... :smt006
Lol,
You the man!