busybeaver
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sockeye
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Loc: Western Washington
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Qt of water
1/2 cup plain salt
handful Brown sugar
2 dashes of garlic powder
soak for 8 hours or over night
Spread out to dry for couple hours
Smoke for 10-12 hrs, change racks during middle of smoking
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Marty
Welcome to my home ...
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GutZ
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Native Slab
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Not to knock your recipe, Marty, but it seems to me you left out a few items. here is a recipe we have been using for over 30 years.Granny GutZ Smoked Fish Recipe
(Family Secret)
In a 5 gallon bucket -
1 Gallon warm water
2 Cups salt (I use morton's table salt)
2 Cups Brown Sugar
4 Tablespoons garlic powder
8 Tablespoons onion powder
2 ounce bottle of mapeline
1 1/2 cups Karo Corn Syrup Mix it all real good. Add trimmed filets. I like to cut fish to skin (not through) in 1 1/2 - 2 inch strips. (brine gets in better, smokes better). This is enough brine for a 5 rack Big Chief Smoker. Let brine 6 to 12 hours. Dry on paper towels for at least an hour. Brush with honey if you like. Pepper heavily with crushed or cracked Black Pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours or until completely done. Smoking time varies depending on wind and weather. On some occaisions I have finished off in the oven at 200 degrees. GutZ
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**GutZ**
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Born2Bonk
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Chromer
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Loc: Seattle
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Tried Granny's yesterday. It is totaly awesome. I thought I was tired of smoked fish, but not anymore!
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Killins my business and business is goood.
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Half buzzed is just a waste of money.
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"Come, follow me," Jesus said, "and I will make you fishers of men." Matthew 4:19, New Internation Version
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Bigdog2250
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Bullhead
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I agree...Granny's is very tasty..Salmon Candy!
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Fenceman
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chum
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I have Granny's mixture in the fridge as we speak  Any recommendation on wood chips? I have apple and hickory close at hand... 
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Fenceman
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chum
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And should the brine be rinsed from the fillets after soaking? I have heard this answered both ways,hoping for the voice of experience with Granny's.  Thanks.
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BennyBlack
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steelie
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The "Family Secret" recipe is the Shyte!!! And I thought my smoked fish was pretty decent.
Had some this weekend, done up by no other than GutZ himself, and will be jackin' the recipe this week when I smoke some fish up. Thanks GutZ.
Highly recommended.
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It's a Chum, you can tell by the eye's.
-Me
Edited by BennyBlack (12/19/04 11:17 PM)
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steelheadstan
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oar whore
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Would this work as well with trout?
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GutZ
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That's where we worked it out. Catchin Rainbows out of Potholes Canal and Moses Lake.
Benny Black pointed out that I told him brine time was 24 hours. That is probably more like the truth, say 12 to 24.
The last few batches that I have done, I have thinly sliced the fillets prior to brining and smoked the  out of them. Lots more work but very, very good. I have been using quite a lot of cayenne as well.
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It's good to have friends.
It's better to have friends with boats!
**GutZ**
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steelheadstan
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oar whore
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Glad to here that. I have a smoker full right now. They should be done late tonight. I only brined for 3 hours due to limited time. We put cayenne on 1/2 the batch. We also used a bottle of wine in the brine.
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Magicfly
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THE TROOPER
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GutZ, sounds great. I'm going to give this brine a shot. Two questions though.
1. Approximately how many steelhead fillets, will a Big Chief smoker accommodate?
2. Do you burn wood for the whole duration? (A guy at work says he burns wood, for ONLY the first 2 hours. Then he uses the element to finish the process).
3. Iodized or un Iodized
Thanks
Mf
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The schexy van...under the Trees
There is unrest in Camas...
trouble with the van
for the family
wants to keep it...
and the PANTS ignores
their pleas....
(Part XII of Fear)
Edited by Magicfly (11/18/05 04:47 PM)
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Magicfly
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THE TROOPER
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Bought the smoker, & the ingredients... Granny's a hit. Took some over to the neighbor's. I gave them the fish, they gave me a Corona & whiskey. Oh yea!
The answers to up above is:
1. 12pds was the limit. Including both Salmon & steelhead fillets. 1/4 of the brine was adequate.
2. With the strips cut 1 1/5". I used 3 pans of alder. The steelhead was pulled out at 5 hours, Salmon at 6 hours. The fish was just on the dry side. Hi temp for the day was 39 deg.
3. un.
Bonus answer's...rinse the fillets, loved the honey, and like GutZ say's "quite a lot of cayenne". The 5 gallon bucket comes very handy when cleaning the racks.
I peppered like a steak, nada add MORE.
One more...cheese and cracka.
Mf
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The schexy van...under the Trees
There is unrest in Camas...
trouble with the van
for the family
wants to keep it...
and the PANTS ignores
their pleas....
(Part XII of Fear)
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Brewer
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Then They Turned @ Last To Me, We Shall Call You Brewer, The Slayer Of Salmons You Shall Be'
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so you jerked it? smoking is like drift fishing mf, theres a feel to it. the more you smoke the better you'll get. i personally never go over 4 hours.
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Magicfly
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THE TROOPER
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I'm so full. I could barf... 
Mf
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The schexy van...under the Trees
There is unrest in Camas...
trouble with the van
for the family
wants to keep it...
and the PANTS ignores
their pleas....
(Part XII of Fear)
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Tony1831
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Native slab
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Quote:
Fenceman said:
And should the brine be rinsed from the fillets after soaking? I have heard this answered both ways,hoping for the voice of experience with Granny's. Thanks.
YES YES YES rinse off the brine then let air dry
And don't be afraid to put in a Tablespoon of pickling spices to the brine...makes a nice flavor
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<---- "Jihad this!"
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GutZ
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Glad it worked out Magicfly. Don't know what happened to my response.
I usually put two or three fillets on a rack, so 5 or more fish.
I cram wood in whenever I remember. At least 3 to 5 times, maybe more. I have a friend with a lathe who works with cherry. I have been using that for smoke.
I have no preference with the salt. Either seems to be fine with me.
I really spice up the Chinerky.
On your next batch, cut one of the fillets into strips prior to putting in the brine. Hang it on the rack and smoke the out of it. Prior to smoking really get it with the spice!
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It's good to have friends.
It's better to have friends with boats!
**GutZ**
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Magicfly
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THE TROOPER
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Thanks Gutz.
My wife got this recipe from a gal at work (I added the onion powder, and pepper).
Brine for smoking Salmon:
1/2 cup brown sugar
1/2 cup unionized salt
1 tea spoon garlic powder
1 tea spoon onion powder
1 qt warm water, mix good in plastic/glass container, and let cool before adding fish
Soak for 5 hours, rinse, let dry for at least one hour, and pepper like a steak.
(I haven’t done this yet, but a guy at work lets them dry on racks in the refrigerator for 24 hours. He says the pieces turn glazed).
1-pan of Hickory
2-pans of Alder
4 to 5 hours was adequate with outside temps running @ 17 degrees. I've done two batches now, and both turned out great.
Four weekends straight of smoking fish, and with 8 more 1-gallon bags remaining doesn't leave me NO time for fishing...which is ok, since it's brrrr cold outside.
Mf
--------------------
The schexy van...under the Trees
There is unrest in Camas...
trouble with the van
for the family
wants to keep it...
and the PANTS ignores
their pleas....
(Part XII of Fear)
Edited by Magicfly (12/10/05 03:03 PM)
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Tooner
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steelie
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Reged: 01/26/03
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Loc: Brinnon, WA.
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Thanks for the liquid brine recipe. I've allways just done a dry brine with brown sugar and rock salt. Very important to rinse, pat dry and let set for 2-4 hours, same as liquid it sounds like.
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BORN TO RIP LIPS!!! I release more steelhead than most folks catch!
And remember....Munchies Save Lives!
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quickset
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steelhead
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Loc: olympia wa
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APPLE AND ALDER  Text
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mrsr71
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egg
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2 ounce bottle of mapeline??
2 ounces will make 24 pints!! Are you sure of the 2 ounces??
Dan
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GutZ
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Native Slab
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Yep. The whole bottle.
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It's good to have friends.
It's better to have friends with boats!
**GutZ**
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winterchrome
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Native Slab
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Been using this one for several years now...Tasty!
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It has always been my private conviction that any man who pits his intelligence against a fish and loses has it coming. ~John Steinbeck
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CaughtSteelin
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I have a batch of 'granny gutz brine' goin now but one thing that was not clear,do I need to refigerate while it brines? usually I do but Gutz did not specify.
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Gooose
Online!
Ancient Mod
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I am a brine heretic...I don't wash my brine off as it is an important part of the final product. Dark soy sauce and brown sugar and water. I don't have measurements. Brine simply needs to be tolerably salty and sweet by taste before the fish goes in. Overnite in the fridge and in the Big Chief racks for up to 24 hours dependent upon fish chunk thickness and outside temps. No rinsing off brie or air drying. I will use 3 or more pans of chips....I like lots of smoke to hit the product. Final product is a semi-dry to dry smoke with a smokey sweet and salty candy coating on the outside. Never had a complaint in 20 years. One note though is that this works best with thinner chunked fish. If you are going to use this method for Chinook slice the chunks narrower like at an inch and lay them on their sides. Use an oil spray on your racks also....I prefer grapeseed oil or something similar.
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Independent Advocate For The Fish
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CaughtSteelin
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recovering and prepareing to do it again
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well the verdict is in,Granny Gutz scores a perfect 100.I put out the smoked steelhead(3/4 of a 10#er) for an appitizer before the main BBQ was ready and it was gone in no time.everyone(around 20 people) said it was the best smoked fish they ever had.I was a little bummed that it was better than mine but I got over that pretty quick,because it was.
thanx marty for starting this thread and thanx to Gutz for the super secret GrannyGutz recipe.
I may just have to find a way to fit my smoker in for the cow tilla.
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Let our kids enjoy fishing...Join CCA today
CCA Member
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quickset
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steelhead
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Loc: olympia wa
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say Gutz what is mapeline i cant find it well you give me more info about that thank you
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CaughtSteelin
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recovering and prepareing to do it again
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it's next to the imatation vanilla in the spice section, in your local grocery store
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Let our kids enjoy fishing...Join CCA today
CCA Member
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Foxtrotter
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1
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I tried this too on king and steelhead and it was really really good. This recipe is a keeper!
Thanks for sharing!!!!!!!!
Paul
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Team Ugly Stick
How many of them are you ?
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Snoop
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chum
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Loc: Otis Orchards, WA
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I am going to buy a smoker, question: any suggestions as to make and model? I have the recipe printed and ready to use.  Also have fish. Anybody smoked any walleye?
Thanks, Bob
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