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Smoked herring attempt
Zaltydog
Posts: 106
My first attempt at smoking fish. Herring caught in the St. Mary's River where it empties into Lake Huron from Lake Superior. Did a dry salt/sugar brine for 10 hours, rinsed well, and placed into refrigerator for a few hours to dry. Into the egg with apple wood initially at 150 degrees. Will probably bump up temperature later in the process.
Also smoking a mild venison summer sausage stick to see how that goes.
Also smoking a mild venison summer sausage stick to see how that goes.
Comments
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I've wanted to smoke fish for some time, how are you maintaining temp of 150? I attempted to use an coffee tin filled with lump previously but was unable to keep a fire lit.Chicago, Illinois
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I was at first. Struggling right now. May find I can't do it without an external fan source. Going to keep at it though...
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Keeping the bottom vent at 2 inches and the daisy wheel at at about 3/16" seems to be the answer over the last 1.5 hours.
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