Thread: another kind of cooking

I've been processing my venison and got a nice pile of cut jerky done with one more batch to hit the smoker. Today I stuffed and finished these sticks. Tomorrow I smoke the other batch of cut jerky and begin making the pressed jerky in the oven.



This is roughly 9 pounds of sticks. I plan to eat well.

Sounds like a plan my friend.

Will forward my home address!!! I'm an approved taste tester!!!

I used to make sausage a few years back I had a big smoker made out of plywood I used to smoke with vine maple Apple and cherry in quite a few different hardwoods I would use venison in beef and pork in mix everything together mighty tasty in the morning with your breakfasts I used to smoke 25 to 50 pounds at a time. oh yes we used to smoke a lot of salmon ctom smoke up some panfish if you really want something good.

Originally Posted by snake River

smoke up some panfish if you really want something good.

I smoke some salmon and lake trout each year for my smoked fish needs. I'll even smoke a winter caught carp too.

I pickle crappies each winter. In fact I'll be starting that process as soon as I am finished with the venison goodies. Crappies put in a sweet wine pickle brine with onion slices, now we're talking winter snack food.

Originally Posted by CTom

I smoke some salmon and lake trout each year for my smoked fish needs. I'll even smoke a winter caught carp too.

I pickle crappies each winter. In fact I'll be starting that process as soon as I am finished with the venison goodies. Crappies put in a sweet wine pickle brine with onion slices, now we're talking winter snack food.

And how do you process after you put the fish in the brine I have never tried to pickle any fish.

Looks darn good.

The pickling cooks the fish. No processing needed. I salt the fish for 24 hours and then run it thru about 6 cold water rinses, allowing the fish to soak a half hour during each rinse. This gets excess salt out. Then the fish gets a bath in white vinegar for 24 hours. When the fish goes in the white vinegar I make the brine for packing. Three cups of sugar, 1 1/2 cup of cider vinegar, 2 tbls of pickling spices. I heat/simmer this until the sugar is completely dissolved and the mixture is syrupy. Then it gets set aside to cool until the next day. One the third day I slice a couple of white onions into thin rings and mix with the fish as it comes out of the white vinegar soak. Then I pack jars with the fish/onions. I add 1 1/2 cups of sweet white wine to the syrup, mix well and then pour the syrup over the fish, cover the jars and toss in the fridge. Ready in three days.

In recent years I have cheated and do a 5 quart ice cream pail full of the pickled fish and just leave the pail on the top shelf of the fridge. Its usually not there very long.

Originally Posted by CTom

The pickling cooks the fish. No processing needed. I salt the fish for 24 hours and then run it thru about 6 cold water rinses, allowing the fish to soak a half hour during each rinse. This gets excess salt out. Then the fish gets a bath in white vinegar for 24 hours. When the fish goes in the white vinegar I make the brine for packing. Three cups of sugar, 1 1/2 cup of cider vinegar, 2 tbls of pickling spices. I heat/simmer this until the sugar is completely dissolved and the mixture is syrupy. Then it gets set aside to cool until the next day. One the third day I slice a couple of white onions into thin rings and mix with the fish as it comes out of the white vinegar soak. Then I pack jars with the fish/onions. I add 1 1/2 cups of sweet white wine to the syrup, mix well and then pour the syrup over the fish, cover the jars and toss in the fridge. Ready in three days.

In recent years I have cheated and do a 5 quart ice cream pail full of the pickled fish and just leave the pail on the top shelf of the fridge. Its usually not there very long.

Thank you for the recipe will have to give that a try it sounds like a Swedish recipe by jumping Jiminy.

I have read where pickling does not always kill parasites.

Originally Posted by CTom

The pickling cooks the fish. No processing needed. I salt the fish for 24 hours and then run it thru about 6 cold water rinses, allowing the fish to soak a half hour during each rinse. This gets excess salt out. Then the fish gets a bath in white vinegar for 24 hours. When the fish goes in the white vinegar I make the brine for packing. Three cups of sugar, 1 1/2 cup of cider vinegar, 2 tbls of pickling spices. I heat/simmer this until the sugar is completely dissolved and the mixture is syrupy. Then it gets set aside to cool until the next day. One the third day I slice a couple of white onions into thin rings and mix with the fish as it comes out of the white vinegar soak. Then I pack jars with the fish/onions. I add 1 1/2 cups of sweet white wine to the syrup, mix well and then pour the syrup over the fish, cover the jars and toss in the fridge. Ready in three days.

In recent years I have cheated and do a 5 quart ice cream pail full of the pickled fish and just leave the pail on the top shelf of the fridge. Its usually not there very long.