20# x 36” Hog Lake Trout through the ice

[Rock Doctor]

Yes, indeed, that too. I always enjoyed the Doctor’s posts.

thanks guys, I’ve been pretty hit and miss for quite a long time.

RD

[Rock Doctor]

Awesome fish. How did it taste ?

Now, this is the thing. I specifically went looking for a largish Laker just to answer this exact question.
In my circle the 1-6 pounders are considered best, the 6-12 pounders are deemed to be ok, and anything over 12 pounds is “unpalatable” due to extreme greasy/oilyness. For this reason I’ve never kept a Laker over about 12 lbs before (even those are rarely kept).
My goal was to target one in the 16 lb range, which should have been well into the unpalatable zone. Basically I had to try it and see for myself.
Turns out everyone is wrong. Well, as far as smoking goes anyway. This fish was totally awesome, it literally filled my Bradley Pro, top to bottom. All of it was gone within 4 days ( I gave a couple friends a taste, but that’s it).
If I had to compare it to anything it would be closest to Spring Salmon.
My wife stated that this batch of smoked fish may be my best work ever. That's saying something as I do a lot of this kind of thing (I think I have 6 smokers and 3 Dehydrators).
I will post the recipe that I used for this batch, I cant give credit to the person that I originally got it from, I don't remember.

RD

[nature girl]

Rock Doctor great fish.
Nice to see you back. I was wondering how you and your family have been doing. I always enjoyed your argo videos.

[RICKADY]

VERY FINE FISH!
Best i've had sometimes
Congrats

[BRvalley]

that's a beauty laker on any waterbody, congrats.....nice story too, I'd gladly take 1 good fish over a bunch of small fish any day

[Rock Doctor]

I forgot to post this, I like the Teriaki version. It works well with Lake Trout.

Step 1: PREPARE FISH
Filet salmon. Leave skin on. REMOVE ALL BONES (Very important for excellence!)


Step 2: UNIFORM STRIPS
Cut meat into uniform strips, 3/8 to 1/2” wide and 3-6” long, OR as long as your smoker racks can handle......the key here is to get uniform thickness cuts for uniform brining and smoking. The length is important only as far as your own packaging preferences.


Step 3: BRINING
Soak in your own brine recipe for 12 hours at refrigerator temps (I use an Igloo type ice chest with about a gallon of ice thrown in). For more complete brining throughout, place a stainless steel or wooden grate over the top of the meat to hold it under the brine. Stir fish a few times during the brining process. The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, seasonings to develop your own. (My apologies to our metricated friends)
16 cups cold water
4 cups teriyaki OR soy sauce
1 cup pickling salt
4.5 cups brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
Step 4: GLAZING
Place fish in a single layer on drying racks and ensure that the pieces DON’T touch each other. Dry in a cool, shady place until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch. (Winter time tip! Dry 12-36 hours in a cold place such as an unheated garage, but DON’T allow to freeze) In the summer temps, it can typically take 3-4 hours for the fish to “glaze”. A fan can help speed the drying process. DON’T let the fish spoil from warm temps! Turn the fish over 2-3 times during the Glazing process to ensure more complete glazing. It is during the glazing process that you can sprinkle on certain spices (e.g. cayenne pepper) and/or visual enhancers (e.g. parsley flakes).


Step 5: SMOKING
Smoke using the following Bradley Smoking guideline:
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish


Use the longer times given for thicker/higher oil content fish. As a general rule, the higher temp you use or the longer you hot smoke, the more the meat cooks the oils out, HOWEVER, the meat becomes dryer/tougher in the process. I've "accidently" left meat (silver salmon) at the 140-150°F range for up to 8 hours and it still turned out great. I personally believe that you'd have to try REAL hard to make a batch of smoke salmon unpalatable by over smoking/cooking. If you get white “boogers” on the meat, you’re cooking too high/too fast

RD.

[elch jager]

Nice Fish.

Brings back mammaries of Banff... Touched a few 40+ on Minnewanka and several like your fish on Spray....

The suspense of fighting them gently through the ice is pretty special. Well done.

[kolofardos]

Nice Fish.

Brings back mammaries of Banff... Touched a few 40+ on Minnewanka and several like your fish on Spray....

The suspense of fighting them gently through the ice is pretty special. Well done.

I thought this thread was about Lake Trout? Why are you bringing up 40" mammaries? Got any pics?