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I jokingly call it Utah Swamp Salmon, because it honestly tastes as good as salmon or trout! I’ve tested this theory with friends and family who to this day, still have no idea they tried smoked carp!

Seriously, if you prepare it properly from the moment you catch them you’ll end up with a flavorful, moist and firm fleshed meat!

When I catch them I bleed them by cutting the gills. Then after they are bled, I immediately scrape the scales, fillet them and place the fillets on ice while I continue fishing.

Here is the brine I use:

6 cups of water
1 cup of salt
½ cup of brown sugar
1 tbsp of ginger powder
1 tbsp of fin and feather seasoning
2 tbsp of vinegar
6 garlic cloves
2 sprig of dill

Bring to a boil and dissolve. Place fillets in the brine when water is cooled. Brine for 12 to 24 hours depending on thickness of fillets.

Use apple and hickory wood chips.

Smoked 6 hours at 200
Smoked another 2 hours at 225
Vacuum seal and chill immediately.

We freeze anything we aren’t going to eat right away and keep a fillet in the fridge for up to 7 days.

 
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