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Smoked Northern

by , Posted to on 12/25/2011 7:53 PM | "Quote" | "Quick Reply" |

Joined: 09/18/2010
Location: nd

Been catchhing lots of northern lately and have been fooling around smoking them. Tried a  some home made brines with good results, but I picked up a box of wild fish brine from Runnings and its really good...was wondering if anyone had any good recipes they'd like to share...would like to find something I could mix up at home instead of buying the hi- country brine, Most recipes I've tried are too salty, might be meant for thicker pieces of salmon.

good fishing!

Re: Smoked Northern
by on 12/25/2011 8:59 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 09/28/2005
Location: ND
I've brined them before with apple juice and Lawry's season salt. Turned out pretty good. More of a sweet flavor.
Education will tell you a tomato is a fruit, while wisdom will tell you not to put it in a fruit salad.
Re: Smoked Northern
by on 12/26/2011 9:52 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 12/18/2001
Location: ND

I use this for about everything I smoke and it really works well.  I put this in a 5 gallon bucket.

1 cup molassas
1 cup brown sugar
1 cup canning/pickling salt
1 1/2 cup white sugar

Disolve ingredients in bottom of bucket with some warm water and add cold water to completely cover meat you are going to brine.  I just fill the bucket to just a couple inches from the top.  Put in fridge or somewhere to keep cold and soak for at least 24 hours.  Rinse meat off and pat dry and put in smoker until done.  I will use my pepper grinder and put some course ground black pepper on top for a little more kick.

Re: Smoked Northern
by on 12/27/2011 07:34 AM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 02/01/2005
Location: ND
Re: Smoked Northern
by on 12/27/2011 07:36 AM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 02/01/2005
Location: ND
I got this from this site long ago.  I use brine 3 and love it.
Re: Smoked Northern
by on 12/27/2011 07:51 AM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 12/04/2007
Location: ND
Mark

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

Re: Smoked Northern
by on 12/27/2011 8:52 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 12/27/2011
Location: sd

Tony Dean Outdoors

Fish and Game Recipes

Smoked Pike Dip


Dennis Kassube, Paul Lepisto and myself were at Roy Lake Lodge near Lake City, SD during the fall of 2004. We'd just finished videotaping a show segment on smallmouth bass and walleyes. We caught several dozen big smallies, topped off with a few fish in the 5 pound range and a few walleyes that ran to 9 pounds.

We did keep one three pound walleye to make up some walleye fingers for appetizers. Dennis had just sliced up the walleye and began deep frying the "fingers," when Chris Francis, another guest at the resort, came by. He offered us a platter full of crackers and something he called "Smoked Northern Pike Dip."

It was superb...and he later sent me the recipe, which follows.


Smoked Northern Pike Dip

Ingredients & Preparation:

One northern pike of 4 to 6 pounds. After cutting off the head and tail, punch holes in the pike's back with a sharp knife. The brine overnight in a brine of 1 pound salt, 1 pound brown sugar and 1 gallon of water.

Smoke the pike four hours at 220 degrees.

Remove the skin and "Y" bones, then mash the fish with a fork.

Add 3 tablespoons of horseradish and three tablespoons of mayo.

Spread on crackers and enjoy.
 

Re: Smoked Northern
by on 12/27/2011 8:53 PM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 12/27/2011
Location: sd
recipe from tony dean website I have enjoyed in the past.
Re: Smoked Northern
by on 12/27/2011 8:54 PM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 12/27/2011
Location: sd
sorry the font came over so big!
Re: Smoked Northern
by on 12/27/2011 9:18 PM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 04/23/2011
Location: ND
I prefer all my fish deep fried with shore lunch and ketchup. I have eatin 17 diferent fish found in ND and they are all best deep fried.
free thinker = no thinker
Re: Smoked Northern
by on 12/28/2011 6:44 PM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 09/18/2010
Location: nd
Another great tasting spread for crackers is cream cheese, smoked fish (Pike works great) chopped red onions a little parsley and black pepper,  best if made a day or two in advance, I prefer it on ritz crackers!
Re: Smoked Northern
by on 12/28/2011 7:23 PM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 12/30/2006
Location: ND
scary man Said:
I prefer all my fish deep fried with shore lunch and ketchup. I have eatin 17 diferent fish found in ND and they are all best deep fried.
Fish and ketchup do not belong in the same sentence!!


Now thats what im talking about!!

Another good smoked fish brine is:

enough salt to float an egg in some water,
3-4 bay leaves
7-8 peppercorns
soak overnight (do not want to soak too long, will turn out real salty- 8hrs max), smoke with hickory and enjoy!!
A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 
Re: Smoked Northern
by on 01/09/2012 6:05 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 02/28/2009
Location: ND
for northerns pickling salt and brown sugar dry brine is the best 1 cup salt and 1/2 cup brown sugar ratio make sure to rins when done curing overnite
Re: Smoked Northern
by on 01/09/2012 6:14 PM | Reply #13 | "Quote" | "Quick Reply" |

Joined: 09/13/2011
Location: ND
 fry it and eat it i borderline prefer it over walleye out of my lake anyway
 
Re: Smoked Northern
by on 01/09/2012 6:59 PM | Reply #14 | "Quote" | "Quick Reply" |

Joined: 01/18/2002
Location: ND
I've tried smoking northerns for years......just can't seem to keep em lit. For the record I dont smoke marajuana.
Re: Smoked Northern
by on 01/09/2012 9:05 PM | Reply #15 | "Quote" | "Quick Reply" |

Joined: 04/23/2011
Location: ND
odocoileus Said:
scary man Said:
I prefer all my fish deep fried with shore lunch and ketchup. I have eatin 17 diferent fish found in ND and they are all best deep fried.
Fish and ketchup do not belong in the same sentence!!


Now thats what im talking about!!

Another good smoked fish brine is:

enough salt to float an egg in some water,
3-4 bay leaves
7-8 peppercorns
soak overnight (do not want to soak too long, will turn out real salty- 8hrs max), smoke with hickory and enjoy!!
yes they do!

free thinker = no thinker
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Posted On: 12/25/2011 7:53 PM
3429 Views, 15 Comments

Tags: northern, smoked, brine, home, runnings, smoking, fooling, made, fish, catchhing
More Tags: Hospitality_Recreation
Region: Minnesota

Categories: General > Recipes
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