|
|
Post by Kt29 on Jun 6, 2013 23:03:56 GMT -5
Macs are still biting at Priest Lake in Idaho. One needs to get your riggers down around 100' and hit the humps. Here is my favorite pic of them. Almost ready to take out of the smoker. These came out this afternoon.   |
|
|
|
Post by grizz1 on Jun 7, 2013 10:07:23 GMT -5
Looking VERY good. Great photo. So tell some more about smoking fish, haven't done that yet. Have you left the skin on facing down, how long do they take to cook?
|
|
|
|
Post by JerseyHunter on Jun 7, 2013 18:55:07 GMT -5
Nice looking real good.
|
|
|
|
Post by LongSpur39 on Jun 8, 2013 11:50:27 GMT -5
Be over for dinner!! Lol! That's how we use to troll the finger lakes. A lot of ridges and humps. We lost a few down rigger balls. I had a tendency to hit those humps regularly. But when I did if we marked fish on them. The rods would pop just about every time. Seemed if ya stirred the bottom they'd get excited. Lol!! I need a new smoker , thinkin?
|
|
|
|
Post by Kt29 on Jun 9, 2013 19:51:05 GMT -5
Be lost without my smokers. Just alot of fun and some good eats when, when things go right. For my Mac's, I appy Morton's Sugarcure for about four hours. Than a let the fillets dry till they form a shiny pellicle. For smoking I use a mix of hickory and apple wood. I smoke fillets at about 125 degrees for approximately two hours, depending and the thickness of the fillets.. |
|
|
|
Post by LongSpur39 on Jun 10, 2013 14:41:50 GMT -5
Now that sounds real good!!
|
|
