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Smoking King Mackerel and Spanish Mackerel

 
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Tyler
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Joined: 06 Mar 2006
Posts: 12865

PostPosted: Mon Aug 29, 2011 5:37 pm    Post subject: Smoking King Mackerel and Spanish Mackerel Reply with quote

We balled out a king I caught on Friday and then smoked the fillets of some spanish mackerel we also caught.


I used the Uncle Si formula brine on the tips and recipes page. 1/2 cup light brown sugar, 1/2 cup pickling salt to one quart water. I also added a couple of tablespoons of pickling spice. On mackerel, they only need to soak in the brine for 30 minutes. Rinse the meat off and let stand in a fan or near an ac vent for about an hour then put on the smoker. I did these for about 6.5 hours.


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SurfinSapo
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Joined: 03 Dec 2007
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Location: Corpus Christi, Tx

PostPosted: Mon Aug 29, 2011 6:11 pm    Post subject: Reply with quote

Lookin Good!!! Very Happy
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Chef Lefty
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PostPosted: Mon Aug 29, 2011 8:29 pm    Post subject: Reply with quote

Did you have to fire up or plug in the smoker, or did our Texas high pressure heat dome do the trick. Confused
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Tyler
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PostPosted: Mon Aug 29, 2011 10:33 pm    Post subject: Reply with quote

Chef Lefty wrote:
Did you have to fire up or plug in the smoker, or did our Texas high pressure heat dome do the trick. Confused


No but it was close to 100 before I plugged in the electric burner. Razz
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deputydawg
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Joined: 17 Mar 2010
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PostPosted: Thu Oct 27, 2011 8:14 am    Post subject: Reply with quote

I tried this on some Spanish Mackeral last night and it was really good! I might tweak it a little next time but its great as is!!!
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Tyler
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PostPosted: Thu Oct 27, 2011 8:36 am    Post subject: Reply with quote

deputydawg wrote:
I tried this on some Spanish Mackeral last night and it was really good! I might tweak it a little next time but its great as is!!!


Yeah some folks add soy sauce or pepper flakes etc.
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SharkBait
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PostPosted: Thu Oct 27, 2011 10:50 am    Post subject: Reply with quote

gosh that looks good gave me motivation to get on the water today Smile i like some texas bold on it
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