Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093317
03/05/24 07:09 PM
03/05/24 07:09 PM
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Joined: Oct 2014
Posts: 4,204 Eau Claire Wi
Trap Setter
trapper
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trapper
Joined: Oct 2014
Posts: 4,204
Eau Claire Wi
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That looks great!! Made my mouth water. Any chance you'd give up the brine recipe?
Life sure is tough when you don't learn from the mistakes of others.
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093321
03/05/24 07:22 PM
03/05/24 07:22 PM
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Joined: Dec 2010
Posts: 34,928 Central, SD
Law Dog
trapper
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trapper
Joined: Dec 2010
Posts: 34,928
Central, SD
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Grandparents hit the sucker run hard canned it for sucker loaf netted them in the Ford River I believe.
Was born in a Big City Will die in the Country OK with that!
Jerry Herbst
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093325
03/05/24 07:26 PM
03/05/24 07:26 PM
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Joined: Nov 2015
Posts: 1,656 Oscoda, Michigan
John-Chagnon
OP
trapper
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OP
trapper
Joined: Nov 2015
Posts: 1,656
Oscoda, Michigan
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Hi Bob you would be more than welcome anytime, Id wait till after May as we will have the larger boat in the water.
Chagnon’s Smoke Fish Brine ˝ Gallon Warm Water Add ˝ Cup Brown Sugar & ˝ Cup Molasses 1 1/3 Cup Kosher Salt / Canning Salt will work 1 Tablespoon Fresh Garlic Minced ˝ Cup Worcestershire Sauce 6 Heaping Tablespoons All Spice Mix above to all dissolved. Add ˝ Gallon Cold Water Mix Well Add Fish Refrigerate for 10 to 12 Hours Remove the fish from brine 1 Hour Prior to placing in the smoker this will allow glazing I like to smoke low heat 200 to 250 can be hours depending on size of fish. Some point during the cooking I like to see temperature 325 to 350 for an hour. This is the same recipe my Granddad taught me as a kid in Port Austin, Michigan. At some point I think I have smoked about every type of fish in the Great Lakes. Pike and Lake Trout are my favorite. In fact the missing pieces of fish on smoker were pike we caught in the River last night.
Last edited by John-Chagnon; 03/05/24 09:07 PM.
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093412
03/05/24 09:02 PM
03/05/24 09:02 PM
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Joined: Aug 2008
Posts: 16,285 ny
upstateNY
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trapper
Joined: Aug 2008
Posts: 16,285
ny
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Looks good.Growing up on the farm,,canned suckers was our "Tuna Fish".We hit the creeks with spears during the spring run.We pressure canned them,,then used just as you would Tuna.We also cooked them like you just did.Very good eating.
the wheels of the gods turn very slowly
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093418
03/05/24 09:15 PM
03/05/24 09:15 PM
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Joined: Jan 2007
Posts: 17,899 MN
160user
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trapper
Joined: Jan 2007
Posts: 17,899
MN
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Drain your canned suckers, bust the chunks up as small as you can. Add minced onions and pickles as well as a can of drained tuna and add Mayo to get a chunky consistency and eat on Ritz crackers. DELICIOUS!
I have nothing clever to put here.
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093695
03/06/24 10:09 AM
03/06/24 10:09 AM
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Joined: Jan 2008
Posts: 2,086 S/W Mich.
Dillrod
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trapper
Joined: Jan 2008
Posts: 2,086
S/W Mich.
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Trying to understand the filleting ? Any special instructions to reduce the bones ? Excellent flavored fish.
Looks great !!
"Some Domestication Required "
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093711
03/06/24 10:57 AM
03/06/24 10:57 AM
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Joined: Nov 2011
Posts: 23,665 New Hampshire
Nessmuck
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trapper
Joined: Nov 2011
Posts: 23,665
New Hampshire
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Suckahs = Bait around here
It is better to die on your feet than to live on your knees.
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Re: Smoke Suckers Anyone
[Re: Dillrod]
#8093745
03/06/24 11:50 AM
03/06/24 11:50 AM
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Joined: Aug 2007
Posts: 2,433 Midland, Michigan
Rusty Axe Camp
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trapper
Joined: Aug 2007
Posts: 2,433
Midland, Michigan
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Trying to understand the filleting ? Any special instructions to reduce the bones ? Excellent flavored fish.
Looks great !!
Not filleted. Just cut the rib bones so they lay flat and smoke evenly.
Erik Johnson
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Re: Smoke Suckers Anyone
[Re: John-Chagnon]
#8093759
03/06/24 12:10 PM
03/06/24 12:10 PM
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Joined: Dec 2006
Posts: 15,746 MN, Land of 10,000 Lakes
Trapper7
trapper
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trapper
Joined: Dec 2006
Posts: 15,746
MN, Land of 10,000 Lakes
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We smoked suckers once. Flavor was really good, but those fine little bones are a real pain. Haven't done any suckers since. Any ideas on what to do about the fine bones? Rib bones aren't a big deal, just the many fine bones are.
The difference between animals and humans is that animals would never let the dumbest ones lead the pack.
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