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David Sparks Ph.d Josh Smoked Fish
by David Sparks Ph.d, click here for bio

Program: Sportsman's Spotlight
Date: September 08, 2017

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Catch and maybe don’t release. I was talking the other day with regular contributor Josh Mills about his appetite for the fish he catches. “You don’t want to release everything that you catch so if you are out on the lake and you catch a few nice fish, one of the best ways you can process them is firing up your smoker. I have a great recipe for salmon, trout, steelhead. You need to submerge all the fish in a mixture of water, Laury’s sugar cure and brown sugar. You are usually going to use 2 cups of the sugar cure to 1 cup of brown sugar. Stir it up and what I do is chunk out the fish. You don’t have to filet. You waste less when you just cut sections of the fish up. Let them sit for 6 to 12 hours before firing up the smoker. Alderwood seems to be the best for me. Smoke it at 200 to 250° and it is delicious.

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