smoked rainbow

Like Ralph I'm smoking my rainbow. I'm using a marinade that is close to the indian candy marinade. Although I got this from a native so I guess it can be called indian candy. And to stop any thoughts this is how he calls it along with his wife making Indian taco's. I use a stove top smoke as how I was taught by my friend.

before smoking

after smoking. this is the first time I have used this marinade on anything other than salmon and catfish. I txt my buddy and he uses it on all fish. I have to say it is really good warm. I have never like rainbow no matter how it has been done, so I will now keep all rainbows.

Hey Steve
To each his own. Whatever works.

I don't use a marinade for Indian Candy, but rather a dry cure of 1 part pickling salt to 3 parts brown sugar and then brush with maple syrup in the last hour.

Ralph

You guys are making me hungry. Might have to smoke some fish tomorrow.....it has been a while.

Arnie

Looks good.

I'm with sdcaller on this. I used to do a wet marinade, but now I only use a dry brine with a salt and sugar mixture, without brushing on the maple syrup. I do think the wet marinade produces a more flavorful final product since you can incorporate a wider variety of seasonings. However, the simplicity of the dry brine and the texture it produces are what make me prefer this method.

smoked GB salmon

strips

Looks great Peter. To what internal temperature you smoke those strips?

No idea, have never probed it. I go by how they feel---I like it dryer than most people.

man that looks good. I use equal parts of soya and Italian salad dressing and half part of yellow sugar and a pinch of salt. Since a stove top smoker it time based on BBQ and than end by look.

I try and keep my temps low in the 120-150 degree range. Produces a nice moist product the way I like it.

I will post pics later today of todays efforts.

SDC

Ralph

Peter

Looks really goood.

SDC

I like 122- 128F. My smoker has a built in probe but I also bought a 4 probe unit with a remote display from amazon, really helps with a couple of problem areas in the smoker to get consistent internal t.

All the smoked fish looks great fellas…… everyone has there different smoking methods…..

Peter--Just looked closely as to how you suspended the "strips".

Clever, I might try that.

Ralph