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first round of crappie dogs


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#1 tater195 ONLINE  

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Posted May 27, 2015 - 07:12 PM

I packed the crappie dogs today. First attempt was with 21mm collagen casings. After packing around 5#, I started to twist up the dogs only to find out that they wouldnt stay twisted. I had to unpack 5# of 21mm casings. Next attempt was the 32mm. The packed up good until I ran out of soaked casings due to the fact that I planned on doing 5# in the 21s. 2# went back in the freezer. 

Fired up the smoker to see how the turn out. Couldnt find the splitting maul. It was in the shop a few weeks ago and I put out by the smoker where it belongs. Looked for that damn thing for 20 minutes before I gave up. Nobody knows where it went. Thought about firing up the pressure washer to clean off the patio by the smoker while I was cooking, but that damn thing is gone too. A friend of my wife's borrowed it 2 weeks ago and still has it. I hate it when people borrow crap and dont bring it back.

 

... anyway , enough bitching, heres a pic....

 

 

20150527 175642

 


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#2 tater195 ONLINE  

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Posted May 27, 2015 - 08:13 PM

I grabbed one from the hot end of the smoker. Thermometer said it should be done , 155*. Still alittle gooey in the middle. Sampled some from the end. Wasnt too bad. Stronger fishy taste that plain old crappie fillets. Needs some tarter sauce or kick up the spice to meat ratio. After they get done, I still plan on trying the corn dog thing, not tonight since I dont have what I need for hush puppies and dont feel like messing with the deep fryer tonight

 

20150527 200656

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#3 UncleWillie ONLINE  

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Posted May 27, 2015 - 09:10 PM

Send me some.



#4 tater195 ONLINE  

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Posted May 27, 2015 - 09:21 PM

They turned out pretty good. The smoke didnt penetrate the meat. Marinate didnt do much good either. I think the 21mm casings would have turned out better. They had a shrimpy flavor, but needed a little something else to mix up the flavor. Wasnt bad with tarter sauce.

Edited by tater195, May 27, 2015 - 09:23 PM.

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#5 Cvans ONLINE  

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Posted May 27, 2015 - 09:34 PM

Last spring I finally found a lake around here that had Crappie in it. Brought some home but the Wife and I didn't like them too well. I guess we have been eating Perch and Walleye for too long. 

Hot dogs that taste like shrimp sounds like a good deal to me. 


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#6 superaben OFFLINE  

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Posted May 27, 2015 - 10:09 PM

Send me some.

 

You don't get enough crap from us around here as it is?

 

Oh wait, you meant something else...

 

Ben W. 



#7 oldedeeres ONLINE  

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Posted May 28, 2015 - 12:19 AM

Needs some kick? Try a "little" lemon pepper in the next batch.
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#8 UncleWillie ONLINE  

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Posted May 28, 2015 - 02:42 AM

You don't get enough crap from us around here as it is?

Oh wait, you meant something else...

Ben W.


yep you are pretty crappy
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#9 Jazz ONLINE  

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Posted May 28, 2015 - 05:46 AM

Sounds like you need a new recipe.  No shortage of effort on  your part.  Any time I get fish out of small lakes where the water is warm I soak the fish in milk to get rid of the fishy taste. Seems the only fish I ever soak are smallmouth bass.


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#10 karl OFFLINE  

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Posted May 28, 2015 - 06:39 AM

A fish sausage? I have never heard of a fish sausage!



#11 tater195 ONLINE  

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Posted May 28, 2015 - 06:58 AM

Sounds like you need a new recipe.  No shortage of effort on  your part.  Any time I get fish out of small lakes where the water is warm I soak the fish in milk to get rid of the fishy taste. Seems the only fish I ever soak are smallmouth bass.

 

 

Still in the R&D stages right now. The smoke only flavored the outer skin. Fish flesh doesnt like to absorb other flavors, so I need to add something to the mix (think salmon patties) to add flavor and break up the texture. 

 

Right now the closest thing I could compare it to would be a thin slice of bologna wrapped around a hot dog bun, with nothing on it.

 

A few options I am thinking about are :

 

slaw dogs.... might resemble a crab dip

slicing them and adding that to gumbo

Adding onions/ peppers to the mix. 


Edited by tater195, May 28, 2015 - 06:59 AM.

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#12 oldedeeres ONLINE  

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Posted May 28, 2015 - 11:44 AM

Sounds like you need a new recipe.  No shortage of effort on  your part.  Any time I get fish out of small lakes where the water is warm I soak the fish in milk to get rid of the fishy taste. Seems the only fish I ever soak are smallmouth bass.

 

    To me bass have a taste all their own to start with, you either like them or you don't. We've always smoked fish in a wooden outdoor smoke house, kind of looks like the traditional outhouse, and used punky poplar or alder. It's taken me a while to adapt my methods to using the smaller metal electric smoker. Right now the Goldeye are running, so there'll be smoked Goldeye on the menu soon.



#13 superaben OFFLINE  

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Posted May 29, 2015 - 09:12 PM

yep you are pretty crappy

 

I suppose I asked for that.  :poke:

 

Ben W.






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