Dondo Bones... - Kayak Fishing Adventures on Big Water’s Edge

TJones · 10-22-2018, 04:10 PM

Quote:

Originally Posted by Saba Slayer

The Treager's been working overtime lately...I'm gonna need some more Alder wood...
This is today's latest batch of jerky style with a HOT sprinkle included...

A beer is always the best beverage to wash some smoked fish down with...

after you smoke it, how do you store it? and how long will it keep?

Saba Slayer · 10-22-2018, 04:27 PM

Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer.

Maple syrup and brown sugar dipped...anything would taste great...LOL

jorluivil · 10-22-2018, 05:45 PM

Quote:

Originally Posted by Saba Slayer

Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer.

Maple syrup and brown sugar dipped...anything would taste great...LOL

Tony made some Alaskan salmon with the honey sugar recipe, it was the best smoked fish I've ever had.

I'm hoping the Bixpy will go on sale black Friday or Cyber Monday, I'd really like to have one of those so that I can extend my fishing range

Saba Slayer · 10-22-2018, 06:39 PM

Love Dem Bones...

Saba Slayer · 10-22-2018, 06:50 PM

The Leadmaster Daisy Chain at work...

https://youtu.be/WymUJRzhSE0

jorluivil · 10-22-2018, 07:29 PM

Jim, do you have any video or pics of how exactly you spike the bones?

katchfish · 10-23-2018, 02:58 AM

Not Jim, and no video

I just rough filet them on the water, then into a cooler with ice.

I got lazy-er this time and just sprinkled on some Tony's

And, let 'em get happy in the fridge over night.

200º for two hours, apple wood for smoke. Indirect on the Weber.

As Jim said, great with beer

Hunters Pa · 10-23-2018, 04:45 AM

Quote:

Originally Posted by jorluivil

Jim, do you have any video or pics of how exactly you spike the bones?

Needlenose to the brain. The goal of spiking them is to keep them from flopping around and bruising the meat while they bleed out. A bruise will hold blood and make the meat games. Once they are bled, get them on ice

10-22-2018, 04:27 PM	#2
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,878	yea... Yea...that's the beauty of smoking it...you take a fish that usually doesn't last very long...Smoke it...vacuum pack it and it's good for another 6 months in a good cold freezer. Maple syrup and brown sugar dipped...anything would taste great...LOL __________________ Jim / Saba Slayer

10-22-2018, 06:39 PM	#4
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,878	Bones... Love Dem Bones... __________________ Jim / Saba Slayer

10-22-2018, 06:50 PM	#5
Saba Slayer Senior Member Join Date: May 2007 Location: Palos Verdes Posts: 1,878	Daisy Chain The Leadmaster Daisy Chain at work... https://youtu.be/WymUJRzhSE0 __________________ Jim / Saba Slayer

10-22-2018, 07:29 PM	#6
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Jim, do you have any video or pics of how exactly you spike the bones? __________________ www.facebook.com/Teamsewer

10-23-2018, 02:58 AM	#7
katchfish Paddle for Mahi Join Date: Mar 2005 Location: Doing the happy paddle! Posts: 849	Not Jim, and no video I just rough filet them on the water, then into a cooler with ice. I got lazy-er this time and just sprinkled on some Tony's And, let 'em get happy in the fridge over night. 200º for two hours, apple wood for smoke. Indirect on the Weber. As Jim said, great with beer