Do you use the same kind of brine as you would salmon? Does it take a longer or shorter amount of time in the smoker?

I've never smoked it before. Wondering if anybody had any pointers.

Thanks.

I personally don't brine fish anymore. I just put a layer of rock salt in the bottom of a cooler, then lay my pieces of Salmon/Sturgeon down, give them another coating of salt, then just stack it up till ya run outta fish. I use the 45 min rule. A little longer for thicker pieces, a little shorter for thinner pieces like tail sections. After the salt I give them a quick shake and rinse, let'em set up for about two more beers, I mean about 20 mins, then add whatever MOJO ya want. Lemon Pepper, Johnny's Garlic, Johnny's Seasoning Salt, yada yada. Lately I've been buying the large jars of minced garlic and putting slices into the meat and stuffing it. Pretty darn tasty. In my opinion wet brines are too easy to screw the pooch on.

Thanks SB, but too late.

I 'm right now, about to take the sturg out of the smoker. I used a wet brine, but was pretty easy on the.....everything. Didn't want to mess it up.

From what I've tasted so far, I think I did a fine virgin sturg smoke, but what do you think about sturg sucking up more salt than salmon?

It's not too salty, but I didn't use as much salt to h20 ratio as I do salmon, but still kinda salty.

Oh well. Guess whoever eats it will have to have more suds to go with it. Thanks and I'll try your way next time.

Smoked sturgeon is good.

You are correct in thinking the sturgeon takes in more salt, if yours is edible then you have done better than me on my first try smoking sturgeon. I now use about 1/3 the salt I do for salmon and about 1/4 the amount of time in the brine, and I cut the meat into relatively thin strips.

Sturgeon definately take the salt quicker. 30 minutes on the rock salt is usually plenty for most average size pieces. I really like the all natural way of just plain ole rock salt for salmon and sturgeon smoking. Then you can add various amounts of whatever to suite your taste. I guarantee you'll be impressed, especially using viney maple. To blow my own horn, I get ALOT of "that's the best smoked salmon/sturgeon I've ever had". Now that's the compliments I like to hear when handing the fish bag around.

Congrats on your first batch. Just remember, when doing up smoked fish I definately think less is more. You'll hear a million different versions and opinions, and I've tried a slew of them. You'll be very happy sticking to the basics and staying consistent.

Later