Crying just watching those chops! :-)

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I have the pike in fridge, now got the recipe !

Hope this helps. Do it in metric and use percentages so will work with any amount of fish. Ingredient Conversion to Metric and Percentages: Recipe Summary (based on 4.54 kg of fish): Fish: 4.54 kg (100%) Water: 1.89 liters (42% of fish weight) Soy sauce: 473 mL (10.4% of fish weight) Brown sugar: 320 g (7% of fish weight) Sea salt: 120 g (2.6% of fish weight) Garlic powder: 22.5 g (0.5% of fish weight)

To hot smoke them at 170

My man, nice!✌️😎

After brining the fish did you put them in the fridge or dry with a fan to create a pelicle?

Fresh smoked is best if you can❤

Shame ya ruined the smoked fish with all that seasoning ya used. All that is needed is the brine if'en ya have a good brine.

What is a smoke tube and where can I get one?

keep up the good work

EVERYTHING Needed is listed in the Description ABOVE 👆🏻If you enjoyed this video Please give it a Like and Subscribe for more good food and DWS Recipes!

I'm smoking whitebass. Then I'm canning it 🙂

EVERYTHING NEEDED Is listed in the Description ABOVE!

forgot to add seasoning ????????????

Never made pickled fish, but love pickled herring and next month they have their spawning run here. Gonna go catch a bunch and....pickle them!

That is called a sausage stuffed.

Only the water makes it tacky the cure kills any bacteria that is growing in the meat and the spices are for flavor.

What wood flavor was used

That looks like a half gallon jar 🧐 Edit, I i made this comment right before I saw you pour vinegar in the jar. That gave me better perspective that it is most likely a gallon jar. I'm used to the shorter, wider jars like olives or sauerkraut come in 🙂

Hawkeye?

The other thing is if you really want to save money on chicken, get a good dirt bike you will save in the long run, have a basket, a four by four metal plate, just zip through the local county farm pick all the chickens and, ducks, Turkey, even a lamb, ride back, don't worry about the farmer using the shotgun buckshots, the metal plate to protect your back

Read a book. Any book. Just don't educate people please. It's broken.

Wow 😮 You are really good at math 😊 The numbers made perfect sense❤

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yum

Im ready to eat some fresh crispy fish!! 🔥😍

Everything Used is listed in the Description Above ☝🏻

Can you seel them??????? Who wants to take up that French space? No one wants to seel them.

You can set the pot in an ice bath in your sink, if it's not cold outside.

Looks good. I've made salmon cakes a few times and I really like them. Crappie has a little different flavor but would still be good, I'm sure.

yummy! I sometimes make Jambalaya for the adult leaders in my son's Scout Troop (including me) when we go camping. We have two leaders who will eat seafood or chicken but not pork or beef, so I always cook the andouille on the side. One time I made it with shrimp, the other time with chicken. It's delicious! Ever try swiss cheese over the top of your jambalaya? One of the leaders suggested it and it actually goes really good with it!

Thank you for sharing

The definition of you made me hungry as hell 😮

Damm When you ate that first bite!!! 😳❤️❤️❤️

Im subbed. Saw your awesome fishing channel ❤

That Pike would be eaten in a week 😂😂😂😎😎😋😋

Pickled Pike is delicious! I actually had some a couple months ago with smoked cheese and venison sausage!! A great snack and a great meal ❤ Everyone needs to try this!!! 💥👊👊🤩

What kind of pellets did you use?

Looks delicious

.recipe to make pike taste like salmon ?

capcola

I leave all the y bones in them. Brine same as you for 6 days. There wont be a bone left anywhere in the meat.

Love all the info your channels puts out but fish tacos made in Wisconsin with no cheese seams criminal...unless you are lactose intolerable.😁🌮🧀🧀🧀

That looks delicious! I made venison summer sausage for the first time ever this fall. I made several mistakes. The main one was I did not keep the meat moist enough so it really shriveled up while being smoked. Still tasted good though but sure didn't look pretty! :-)

I love making my own sausage, but it definitely is time-consuming. I basically use a whole weekend when I do it, the last day being a full smoke day. I also flip my casings around when I hang them for a more even cook. Once there done you can vacuum seal them so they last longer in the freezer. Great video Dave.

Comment your favorite Smoked Sausage Recipes below if you have one yourself and if this is new to you let me know what your favorite kind of snack foods are?

That'd be good....for those who like onions! Since I don't like onions I would not like this recipe. I do like cilantro, lime juice, and some mexican cheese on my fish tacos though. Best fish taco I ever had was a mahi mahi taco at a mexican restaurant....so good!