02-15-2010, 03:55 PM
awsome job man after the bite slow's move shallower.... as far as smokin mac's filet them then cut them in to small strip's and soak them in you brine then smoke away i can smoke them and koke and the mac will be gone before the koke it is like candy if cut in to the strip's it help's the oil's leave the meat and make's a awsome snack but i never smoke eny over about 30''......never smoke a mac filet whole or it will be a ball of oil......I use a brine called hillbilly jerky seasoning made by con yeager spice company out of PA and it is awsome soak chunk's for at least 24 hr's then get smokin with apple or cherry wood about half way throw add a small amount of brown suger for the candy coating... if you can smoke a steelhead and make it ok you should have no problem doing a small laker.......nice job again . Ash..
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