Smoked White Bass

[ReelTime]

I smoked a white bass once. That sucker was hard to light!

[jiginitis69]

1 bottle Cherry Juicy Juice (100% Juice). 3/4 cup honey (heat up in microwave to blend faster). 1/2 cup pickling salt. Stir till all blended. Add fish and refrigerate over night. I have a Bradley smoker. I prefer fruit woods with fish. Smoke till fish reaches 140 degrees. Coat with honey at end & let cool

[Drifter]

Great start. What size cherry juice? Thickness of the fillets is huge. Smoked medium channel cats for the first time. Too much salt and too much smoke. Cooking is the next step to too fishing. Keep the advice coming. Thx. Drifter

[B can man]

I smoked a white bass once. That sucker was hard to light!

Damn hippies...

[BossHogg]

I like to use a brine of 2 cups packed brown sugar, 2 cups of kosker salt, and then mix that in with 2 qt. of luke warm water. That is what I use to brine, chicken halves, fish for smoking, pork butts, and even brisket. Really only need to brine for 4 hours.

[jiginitis69]

I believe they are 64oz bottles of Juicy Juice

[Drifter]

I now ave many recipes. I am trying the cherry juice one. Brought redfish home from LA. ( another story). Fish is ok, tastes like tilapia, thick fillets. I am going to smoke some f hem as well.

Will let you know.

[Redeyedrooster]

I smoked a white bass once. That sucker was hard to light!

HAHAHAHAHAHAHAHAHA That made my morning!