Smoking Sucker the old way and some story telling. Smoked Kielbasa & Kolbasz • Smoked Kielbasa & Kolbasz Smoking Jerky Primitive Style. • Smoking Jerky Primitiv...
Very well done and excellent info brother. Hanging them definety requires a more secure way than laying them. I lay mine as well to avoid loosing any. Thank you for sharing God bless you and yours and stay safe and stay strong
Jehohadek Maccabeus-Off Grid and Everyday Survival they can be wired up by the head as well. I didn’t want to leave the head on this time. I want some people to try smoked fish, and I’m afraid it will turn them off to leave the head on lol.
Looks good. One of the things I miss moving from LA. is my access to fresh fish. Lived on the bayou. I always smoked in the drum on aluminum foil. I picked up a half cord of apricot wood yesterday . 24" base on the tree. I have to work to catch fish here. Good video, have to go spend a night and catch some catfish and use your brine. Will it dehydrate and store in a jar? Do you freeze it.
Terry & Nora Turner cold smoking is better for long term storage, but takes longer. Hot smoked fish, like the video is best for eating in a week or so kept in the refrigerator or cold some how. It’s still cold here so it could be kept in a out building. I don’t recommend freezing smoke fish, it gets mushy.
Back in the 50's to 68 we lived in western Michigan on Petty's bayou. During the winter, big suckers came into the bayous by the thousands. I only ate perch, bluegills and pike so if I speared one it was for target practice. I let a guy use my shanty when I was in school. He only wanted the suckers for smoking and canning. I guess he took them out by the basket fulls. One day while he was spearing a giant sturgeon come into the hole and settled on the bottom looking at the decoy. He spooked it and when I came home from school there was a trench on the bottom that was double the width of my muskie size spear.
That is a nice friend to share the Sucker fish with you. I didn't know it would take so long to smoke them. Did you have to re-wet the canvas at any time?
HootOwl Holler yes it takes awhile to do them. Cold smoking takes longer yet. I only wet the canvas once, then tend the fire. If the fire gets to large, I will douse it.
The tale and everything you showed takes me back to the last great run of sucker and smelt as a kid I was 7 and the first suckers went directly on the smoke there was 10-15 grandpa grandma dads moms uncles and aunts and then all the cousins Great memories
Thank you for the instruction and the story. Question: do you keep a small fire going or just use coals? As well, any kind of steaming box? I do not know how to smoke and this is my first information on it. Thank you. I enjoy your channel.
Nattering Springs I keep a small fire going. If the flames get to high I douse with a little water that I soak the wood in. I don’t use a steaming box. Thanks for watching the channel. I’m glad you like it.
Informed and entertaining, thanks for sharing!
Very well done and excellent info brother.
Hanging them definety requires a more secure way than laying them. I lay mine as well to avoid loosing any.
Thank you for sharing
God bless you and yours and stay safe and stay strong
Jehohadek Maccabeus-Off Grid and Everyday Survival they can be wired up by the head as well. I didn’t want to leave the head on this time. I want some people to try smoked fish, and I’m afraid it will turn them off to leave the head on lol.
Caught some suckers... You are the first video that popped up in the feed. Watching now with the crew.
Thank you and you guys take care
Thanks. Very interesting to watch.
Looks good, thanks for sharing, stay safe, God bless !
I have no doubt, Modern Ref, that you'll survive. Keep the good info coming, and thank you.
American Republic your welcome and will do.
Looks good. One of the things I miss moving from LA. is my access to fresh fish. Lived on the bayou. I always smoked in the drum on aluminum foil. I picked up a half cord of apricot wood yesterday . 24" base on the tree. I have to work to catch fish here. Good video, have to go spend a night and catch some catfish and use your brine. Will it dehydrate and store in a jar? Do you freeze it.
Terry & Nora Turner cold smoking is better for long term storage, but takes longer. Hot smoked fish, like the video is best for eating in a week or so kept in the refrigerator or cold some how. It’s still cold here so it could be kept in a out building. I don’t recommend freezing smoke fish, it gets mushy.
Back in the 50's to 68 we lived in western Michigan on Petty's bayou. During the winter, big suckers came into the bayous by the thousands. I only ate perch, bluegills and pike so if I speared one it was for target practice. I let a guy use my shanty when I was in school. He only wanted the suckers for smoking and canning. I guess he took them out by the basket fulls. One day while he was spearing a giant sturgeon come into the hole and settled on the bottom looking at the decoy. He spooked it and when I came home from school there was a trench on the bottom that was double the width of my muskie size spear.
I still fish pettys , we had a pretty decent year for bluegills and crappie this winter
That is a nice friend to share the Sucker fish with you. I didn't know it would take so long to smoke them. Did you have to re-wet the canvas at any time?
HootOwl Holler yes it takes awhile to do them. Cold smoking takes longer yet. I only wet the canvas once, then tend the fire. If the fire gets to large, I will douse it.
Thank you so much!
Enjoyed the video. Very good basic info. for mental note. I've no doubt I'll experiment with fish of my local area. Thanks
we use dip nets in Upper Michigan.very good when canned
So is carp.
Reminds me of when I was a kid. Going to to start the tradition again when mine is old enough to go fishing.
Miss eating smoked Sucker. We have a different name for it , in Japanese..
My grandma canned sucker fish like salmon. So so good. Use to make salmon patties. Where are you located?
Michigan
Sucker patties!
I remember the spring sucker run was a big event.Not many folks going after them any more. They are good smoked for sure.
Thanks for sharing another great video, Fred! Blessings to you my friend, Nikki.
Very informative. Thanks for the refresher course😁👍
Great video! Do you have to remove any bones from the Sucker fish before eating it?
Mary Gallagher yes, the bone will pull right out.
That's great, thanks!
Very cool video enjoyed the moon story also new to your channel we are enjoying the sucker run here as well gonna try smoking them this week
Papa Romes Outdoors welcome I hope you enjoy the channel!
Oh ya, yum! Thanks for doing the Great Lakes area!
The tale and everything you showed takes me back to the last great run of sucker and smelt as a kid I was 7 and the first suckers went directly on the smoke there was 10-15 grandpa grandma dads moms uncles and aunts and then all the cousins
Great memories
Damn that looks good
echo in this channel , very well done video, ok what an awesome video thank you so much ... shared this with my group... hmmmmm maybe pike too? yes
sub dawg pike, walleye, perch, catfish it’s all good.
Great video thank you and I'm part Ojibway.
Thank you for the instruction and the story. Question: do you keep a small fire going or just use coals? As well, any kind of steaming box? I do not know how to smoke and this is my first information on it. Thank you. I enjoy your channel.
Nattering Springs I keep a small fire going. If the flames get to high I douse with a little water that I soak the wood in. I don’t use a steaming box. Thanks for watching the channel. I’m glad you like it.
@@ModernRefugee Many thanks for the information. It may come in handy in the not-too-distant future. Keep safe and well.
Excellent advice about leaving the skin on and the Sucker Moon history lesson is interesting and awesome . All the best sent your way .
Delicious!! Kinda reminds me of smoked rainbow trout...smoked chubs...smoked herring. ❤️❤️❤️
I really enjoyed this. could only have been better if you had a magical way to make this wonderful fish less bony!
I like the term modern refugee.
Keep up the good work
Nice job as always!
srepkie thanks.
Do you scale them? Thank you
No, not when you smoke them typically. When they are smoked the skin and scales will peal right off like a orange.
Thank you
How do you store them
Annette Saxman now we store them in the fridge. They last several weeks in the fridge. If I was out on the trail, I’d use them in a few days.
Modern Refugee. Thank you, my grandma use to can them