Five to the Face

[Smthtnnr]

Too cool. Gotta love those sabikis... A pain in the ass in every way possible. Even get in your damn videos. Way to put a hurt on em

[Lipripper92592]

Originally Posted by Smthtnnr

Too cool. Gotta love those sabikis... A pain in the ass in every way possible. Even get in your damn videos. Way to put a hurt on em

Amen to that!!!! My fingers get tore up every time I make bait. And of course it's not a good day unless you bury the hook past the barb in your finger.

[Lipripper92592]

Originally Posted by Bcrossb

Sweet! What recipe , temp, time for smoking, if I can ask?

It took me about three tries to get this one right. For some reason, YT brines very fast compared to salmon and red meats.
Ingredients:
1/2 Cup Pickling Salt
2 Cups of Brown Sugar
What ever spices you want to throw in there. (garlic, thyme, bay leaves, black pepper, etc)
2 Litters of water.
Mix up and brine for 8 hours.
Pat dry with tower
Air dry on rack for 24 hours
Smoke at 150 for fiver hours ( apple or alder are good woods)

The picture on the right is from a dry brine of just brown sugar, and some generic herb grinder herbs that I got for Christmas.

[surfisher]

Wow, stuck it to em! Good work.

[Lipripper92592]

Originally Posted by Bcrossb

Wow, thank you for recipe, air dry? In the frig? I am so gonna try that. I have a Cajun electric smoker. Plus I have a bucket of madrone I brought down from humboltd co.

I air dry in the garage, the salt and sugar have "cured" the meat. Just keep the fly's off it.
Madrone might not give you that much smoke as it burns very hot, much like oak.

[brew]

Stoopid (music reference) day!

[kaya_one]

Nice Chris! On the rail of the kayak is so sweet.

[blitzburgh]

Holy $hit dude! Killed um!