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> Smoked herring/cisco
Mike33
Posted: Mar 13, 2024 - 08:53 pm


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Smoked some cisco today I caught up in Temagami this winter. Used alder chips, I like the subtle flavour. The brine was salt, sugar, dill, lemon quarters, black peppercorns and bay leaf.

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Mike33
Posted: Mar 13, 2024 - 08:56 pm


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Total smoke time was about 3.5-4 hours. Temperature held mostly at 200 degrees. The setup:

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Mike33
Posted: Mar 13, 2024 - 08:58 pm


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2.5 hours in:

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Mike33
Posted: Mar 13, 2024 - 09:00 pm


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Final result. Flaked on a piece of toasted rye bread with cream cheese and capers. Doesn't get much better!

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longfish
Posted: Mar 14, 2024 - 01:27 am


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Thats looking real good.

Arnie

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sdcaller
Posted: Mar 14, 2024 - 09:37 am


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Mike, those look really good.

Well done!

SDC

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Mike33
Posted: Mar 14, 2024 - 10:05 am


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Thanks! This is the 3rd time now over charcoal. Made some minor adjustments each time but it’s getting to be a nice spring ritual.

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xiaolu
Posted: Mar 14, 2024 - 07:18 pm


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Wow, that looks amazing and yammy I am sure. Just can't be any better.

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mykola
Posted: Mar 15, 2024 - 06:27 pm


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Fantastic work

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Smilee
Posted: Mar 16, 2024 - 05:59 am


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Reminds me of smoked chubs! Look delicious!!!

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Species8472
Posted: Mar 21, 2024 - 10:32 pm


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Beauty! Similar to what i do with goldeye. Brine in a similar solution (my recipe has soy sauce and maple syrup in it - hence dark liquid) for about 6 hours than 180-200 F for 4 to 6 hours.

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Mike33
Posted: Mar 22, 2024 - 10:32 am


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That’s a great method/setup Species, would love to try goldeye or mooneye sometime or even just get a look at them. Definitely a very interesting looking fish.

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