Dave Spaid South Dakota fishing and hunting guide trips offers South Dakota premier fishing and hunting guides and outfitter service.

Recipes

Here are some great recipes to cook what you have caught.


Smoked fish or poultry brine
Recipes >>

Here is a great recipe for making a brine for smoking fish, pheasant or chicken.  For fish, soak the fillets in the brine for 24 hours max.  Pat dry, then put them on a cookie sheet with paper towels underneath.  Leave in the fridge for 1 - 2 hours.   Smoke skin down till the meat starts opening up.  Try to stay under 200 degrees.  I use apple chips.

For chicken or pheasant, soak in a cool place for 4 to 6 days depending on the load.  Pat dry, then smoke them low under 200 degrees for 3 - 4 hrs depending on smoker. 

BRINE MIX

1 gallon warm water (cold water for fish), 2 oz pickling salt, 1/2 cup sugar cure, 1 tbsp. tender quick, 3 tbsp. white sugar, 1/2 cup brown sugar, 1 teaspoon sodium nitrate (get from a butcher at meat locker), mix thoroughly.

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