06-28-2020, 04:59 PM
(This post was last modified: 06-28-2020, 05:01 PM by fast_randy.)
I smoked my catfish yesterday. I'm posting here and not the Idaho site because: 1: I need Tube Dude. 2: I caught them in Utah. But I will post on the Idaho site after.
For brine I used 2/3 soy sauce 1/3 Pepsi. With 1/4 cup Brown sugar and some lemon juice. Over night in a gallon zip lock.
Pat, what have you found best for brine? But more importantly, how long to smoke them? I use a charcoal smoker and keep adding more coals constantly keeping the temperature between 125 & 150 degree. This time I used Mesquite also soaked over night in water.![[Image: IMG-20200627-102047.jpg]](https://i.ibb.co/bHD4YHc/IMG-20200627-102047.jpg)
![[Image: IMG-20200627-102815.jpg]](https://i.ibb.co/hCQL7Pg/IMG-20200627-102815.jpg)
![[Image: IMG-20200627-103046.jpg]](https://i.ibb.co/jDbhzCL/IMG-20200627-103046.jpg)
![[Image: IMG-20200627-180545.jpg]](https://i.ibb.co/8dX0n9y/IMG-20200627-180545.jpg)
The last picture is done. The others before smoking.
For brine I used 2/3 soy sauce 1/3 Pepsi. With 1/4 cup Brown sugar and some lemon juice. Over night in a gallon zip lock.
Pat, what have you found best for brine? But more importantly, how long to smoke them? I use a charcoal smoker and keep adding more coals constantly keeping the temperature between 125 & 150 degree. This time I used Mesquite also soaked over night in water.
The last picture is done. The others before smoking.