YT Collars and Bellies - Smoked - Kayak Fishing Adventures on Big Water’s Edge

nacho66 · 08-05-2014, 08:37 AM

Have not tried Indian Candy however My Salmon turned out pretty

Aaron&Julie · 08-05-2014, 09:20 AM

Thanks for the tips, Cliff.

ctfphoto · 08-05-2014, 10:55 AM

Cliff, thanks for the tips, tuna, and yellowtail

Your brine is similar to mine except that I have not used molasses or ale, but I will in the future as they sound like awesome additions.

One question, why did you "rinse" the brine off the fish?

Most likely will see and fish with you on the water tomorrow bro ....

EntropyFletch · 08-05-2014, 02:31 PM

I smoked some YFT loins Sunday and they came out great. Brined for about 4 hours then quick rinse and sit in fridge for 2 hours then smoked at about 195 for a couple hours over alder.

I've got a question for you guys, I can't get smoke below 195 or so, so how do you cold smoke at 170-180?

YakDout · 08-05-2014, 02:32 PM

less charcoal more venting

seaquinn · 08-05-2014, 05:20 PM

wow, excellent comments and suggestions all!

I like this:

- Applewood chips for me
- Soaked in water for a 1/2hr
- Use only one pan of chips for enough smoke flavor (don't get carried away with the smoke)

As to "why" to rinse off the brine, I'm not sure, but I did a quick rinse. Maybe so it is not too salty?

I also have read about setting for awhile after the rinse, to set the "pelicule", all great ideas! Experiment and fine-tune, and keep experimenting. And drink very good beer along the way!

bwana · 08-10-2014, 01:42 PM

Smoked 3 batches of YT, BF and YFT today for a fellow BWE member. Here is a picture of the YT and BF bellies smoked using Cowboy chunk coal, apple wood and coated with Raspberry Jalapeno jam:

Using a homemade slow cooker/smoker with infinite vent control:

And my 9 week old helper that makes finding time to fish a little harder these days.

08-05-2014, 08:37 AM	#1
nacho66 Member Join Date: Dec 2008 Location: Chula Vista, Ca Posts: 85	Have not tried Indian Candy however My Salmon turned out pretty __________________ 2013 Dune PA-14 2014 Slayer Propel 13 Navy Senior Chief Retired Last edited by nacho66; 08-06-2014 at 09:55 PM.

08-05-2014, 09:20 AM	#2
Aaron&Julie Senior Member Join Date: Mar 2005 Location: Spring Valley Posts: 1,400	Thanks for the tips, Cliff. __________________ "Never say die"

08-05-2014, 10:55 AM	#3
ctfphoto Senior Member Join Date: Sep 2011 Location: San Diego Posts: 901	Cliff, thanks for the tips, tuna, and yellowtail Your brine is similar to mine except that I have not used molasses or ale, but I will in the future as they sound like awesome additions. One question, why did you "rinse" the brine off the fish? Most likely will see and fish with you on the water tomorrow bro ....

08-05-2014, 02:31 PM	#4
EntropyFletch Member Join Date: May 2014 Location: San Diego Posts: 37	I smoked some YFT loins Sunday and they came out great. Brined for about 4 hours then quick rinse and sit in fridge for 2 hours then smoked at about 195 for a couple hours over alder. I've got a question for you guys, I can't get smoke below 195 or so, so how do you cold smoke at 170-180?

08-05-2014, 02:32 PM	#5
YakDout Brandon Join Date: Jul 2011 Location: San Diego Posts: 2,345	less charcoal more venting

08-05-2014, 05:20 PM	#6
seaquinn wishin' I was fishin' Join Date: Jan 2006 Location: Blossom Valley (near El Cajon) Posts: 148	wow, excellent comments and suggestions all! I like this: - Applewood chips for me - Soaked in water for a 1/2hr - Use only one pan of chips for enough smoke flavor (don't get carried away with the smoke) As to "why" to rinse off the brine, I'm not sure, but I did a quick rinse. Maybe so it is not too salty? I also have read about setting for awhile after the rinse, to set the "pelicule", all great ideas! Experiment and fine-tune, and keep experimenting. And drink very good beer along the way!

08-10-2014, 01:42 PM	#7
bwana Senior Member Join Date: Jun 2006 Location: El Toro, CA Posts: 244	Smoked 3 batches of YT, BF and YFT today for a fellow BWE member. Here is a picture of the YT and BF bellies smoked using Cowboy chunk coal, apple wood and coated with Raspberry Jalapeno jam: Using a homemade slow cooker/smoker with infinite vent control: And my 9 week old helper that makes finding time to fish a little harder these days.