Smoked Suckers

[treehunter2]

would like some recipes for smoke suckers anybody got any plese post thanks :D

[Salmonsmoker]

Treehunter2,

A few years back I cought a bunch of suckers in the spring and tried a variety of recipe's from a variety of books. Most turned out to be way too salty - the brine was too strong.

What I ended up with, and now use each year, is 1 cup of seasoned salt (listed under the Misc. section in this forum) in 3 qts of water. Mix until dissolved. Place cleaned whole fish in the brine and keep covered in the frig for 12 hours - turning every 4 hours.

Remove fish from brine, rinse quickly under running water, and pat dry with paper towel.

Place in smoker and cold-smoke for 6 to 12 hours depending on the amount of smoke-flavor that you want (leaving the skin on prevents drying.)

Cook covered in the micro just until the meat flakes. Remove the skin and the meat is ready to go.

We used most of them as a smoked fish spread (mixing the cooked fish with equal parts of mayo and sour cream) to put on crackers. Makes an excellent party snack.

Last year I cut filets from the smoked fish and then ground them - makes excellent fish pattys (grinding gets rid of the small bones in Suckers.)

Also have added pepper to the ground meat and stuff it into 19mm (slim-jim) casings, and make fish pepper-sausage sticks.

Salmonsmoker

[flydunker]

Does anyone have a recepie for just sucker patties (not smoked) I am looking to catch some and grinde them and make patties any recepies would be appreciated.

flydunker

[Salmonsmoker]

Flydunker,

To 1 lb of ground sucker meat, I usually add one egg just to help it hold together - then make 2 patties.

Dust the patties with corn meal and fry in hot oil or...

Grill them - baisting with a mixture of olive oil, lemon juice, and seasoning salt.

Salmonsmoker

[flydunker]

salmonsmoker,

Thanks for the recipe I will give it a try this weekend if the suckers are in the river

[Salmonsmoker]

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