Smoking Pinks

[littlechucky]

Never smoked them before, but hear they smoke well.

Any recommendations?

Ok to freeze first and smoke later?

I never target them but will keep one for the bbq on occasion.

 

[Peahead]

I hot smoke Pinks and they are fantastic smoked. I wouldn't do cold smoked/lox as I don't think it would be great but never tried so you never know I suppose .

Freezing is required prior to smoking for health saftey ( anyone knows food safe procedures I think will probably agree) Required due to fish being "cooked" at very low heat as I understand it.

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Vacuum pack whole /head off or in larger pieces and freeze - cut later after thawed ready to smoke. Large pieces do better in freezer over longer periods.

Wet Brine:

DEMERARA Brown sugar/ Pickling salt/ pickling spice/ water
3 cups 1 cup 3 tbsp 3 quarts

(Just double each amount if you want twice as much brine... etc etc )

Soak in brine over night in plastic or glass bowls ( not metal) 8-12 hrs

Rinse lightly with water to remove spice pieces

Dry with fan on smoker racks for a couple hrs

In smoker :

( True North or Little/Big Chief) for 8-10 hrs using Smokehouse wood chips ( I like Hickory but Cherry, Alder good too) replace chips in pan each 1.5 hrs only 3-4 times and then just remove chips and let smoker cook without smoke for last 2-4 hrs. If it is below about 10 C outside I cover smoker with old towels to insulate.

ENJOY! vacuum pack rest and freeze once cooled.

* * you can add spice or sauce/flavour of choice to brine if you wish and you can paste honey on surface of fish prior to putting in smoker if you wish.