Question for the meat smokers around here . . .

[torbee]

Settle down, Hawkeye Hitman, not YOUR kind of meat smoking.

But for those of you that smoke meats, I have a question regarding a smoked catfish recipe I'd like to try this weekend.

It says to leave them in the brine for 4 hours - then to cook for 2. That doesn't fit my schedule awesome, so I'm wondering if there would be any harm in leaving them in the brine overnight tonight (for say 8-10 hours) or whether I need to stick with the 4-hour brine and then take them out of brine, pat them dry and refrigerate until I'm ready to smoke them.

TL/DR version: Is leaving catfish fillets in the brine for 8-10 hours a bad idea?

 

[Flie]

I haven't smoked catfish before but when I make smoked salmon, I dry brine for 24 hours. Turns out great every time.

 

[torbee]

I haven't smoked catfish before but when I make smoked salmon, I dry brine for 24 hours. Turns out great every time.

Yeah, I did a very large lake trout after a 24 hour brine and it was great. But the catfish fillets are going to be considerably smaller. I don't want to overwhelm the meat with too much salt.

 

[jasonrann]

Google box says don't go beyond six hours on catfish or it may turn out too salty. Salmon is a different dealio apparently.

 

[TJ8869]

I would leave the catfish fillets in a brine outside, uncovered, for as many hours as it takes until a raccoon or a feral cat makes off with them.

 

[BelemNole]

I'd pull it and put it in the fridge.

 

[RollingBallofButcherKnives]

I thought this was you…..🤔

 

[Hawgk]

You might be able to pull some of the salt out by soaking in cold freshwater for an hour or so after brining.

 

[torbee]

Google box says don't go beyond six hours on catfish or it may turn out too salty. Salmon is a different dealio apparently.

Thanks for doing my basic research for me, lol!

It just feels better coming from my friends at GIAOT.

 

[torbee]

I thought this was you…..🤔

Too small!

 

[The Tradition]

Thanks for doing my basic research for me, lol!

It just feels better coming from my friends at GIAOT.

Your trust in the membership is amusing.

 

[RollingBallofButcherKnives]

Too small!

Not much reference in the photo but I’d say you look 6’….

 

[torbee]

Your trust in the membership is amusing.

Any catfish smokin' tips Trad?

 

[The Tradition]

Any catfish smokin' tips Trad?

Sorry, never tried to smoke catfish.

 

[GOHOX69]

Settle down, Hawkeye Hitman, not YOUR kind of meat smoking.

But for those of you that smoke meats, I have a question regarding a smoked catfish recipe I'd like to try this weekend.

It says to leave them in the brine for 4 hours - then to cook for 2. That doesn't fit my schedule awesome, so I'm wondering if there would be any harm in leaving them in the brine overnight tonight (for say 8-10 hours) or whether I need to stick with the 4-hour brine and then take them out of brine, pat them dry and refrigerate until I'm ready to smoke them.

TL/DR version: Is leaving catfish fillets in the brine for 8-10 hours a bad idea?

If you plan on brining longer, cut the salt my 1/4th. Otherwise, it will penetrate too far and it will be far too salty.

 

[torbee]

Sorry, never tried to smoke catfish.

These are going to be good!

 

[jasonrann]

Thanks for doing my basic research for me, lol!

It just feels better coming from my friends at GIAOT.

Torbs, can't remember if you ever got any of my family seasoning blend. If so, do yourself a favor and set aside some of that delicious catfish for frying. It works very well in whatever seasoning mix you're using.

 

[Flie]

Any catfish smokin' tips Trad?

Light the tail end?