203ntyp
PMA Member
Looks yummy! I smoked trout a few times and everyone who tried them loved em'
Ishi
PMA Member
I brought home a few trout from last weeks trip and tried a recipe that used a dry brine.
Very easy to make with 4 parts Brown Sugar and 1 part Kosher Salt and mix well.
Spread the dry mixture on the fillets and brine for 12 hours. After 12 hours the brine will all be in a liquid form.
Rinse each piece well then place the fish under a fan for 3 hours to form the pellicle.
Then smoke and these didn’t take long ( couple hours) and they temped at 160.
The only pic I took. Definitely will do this again
Very easy to make with 4 parts Brown Sugar and 1 part Kosher Salt and mix well.
Spread the dry mixture on the fillets and brine for 12 hours. After 12 hours the brine will all be in a liquid form.
Rinse each piece well then place the fish under a fan for 3 hours to form the pellicle.
Then smoke and these didn’t take long ( couple hours) and they temped at 160.
The only pic I took. Definitely will do this again
JNRBRONC
Well-Known Member
I’ve noticed that Wild Turkey can get dry and tough when cooked, so I was trying to think outside the box this past weekend (hiding inside from the heat). Recently I started harvesting ripe Ghost peppers (garden), so the idea of a curry came to mind.
I thawed out half a turkey breast from last spring. I sliced it about 1.5” thick across the breast, layered it on top of a sliced green pepper (garden), a seeded red ripe Ghost pepper (garden), sliced medium yellow onion (garden), two carrots split lengthwise, a packet of Lipton Onion and Mushroom soup mix and 3 cups water in a slow cooker. Cooked for 3 hours on low and let cool.
Separated the turkey from the rest of mix, poured the liquid and veggies into a deep skillet. Added a large Astiana tomato (garden) to the liquid. As I heated it, I pureed the veggies/liquid with an electric hand mixer. I added 1 can of coconut milk and 3 tablespoons of red curry paste. As it thickened, I added the turkey back in after cubing it.
I cooked up some Basmati Rice in a deep casserole dish, dumped the curry mix over it, popped it in the oven for a half hour at 350F for good measure. It came out awesome! I forgot to take pics of the curry but have a pic of the key ingredient.
I thawed out half a turkey breast from last spring. I sliced it about 1.5” thick across the breast, layered it on top of a sliced green pepper (garden), a seeded red ripe Ghost pepper (garden), sliced medium yellow onion (garden), two carrots split lengthwise, a packet of Lipton Onion and Mushroom soup mix and 3 cups water in a slow cooker. Cooked for 3 hours on low and let cool.
Separated the turkey from the rest of mix, poured the liquid and veggies into a deep skillet. Added a large Astiana tomato (garden) to the liquid. As I heated it, I pureed the veggies/liquid with an electric hand mixer. I added 1 can of coconut milk and 3 tablespoons of red curry paste. As it thickened, I added the turkey back in after cubing it.
I cooked up some Basmati Rice in a deep casserole dish, dumped the curry mix over it, popped it in the oven for a half hour at 350F for good measure. It came out awesome! I forgot to take pics of the curry but have a pic of the key ingredient.
Ishi
PMA Member
While fishing the Driftless this week we took an afternoon off to visit Dixie’s Biergarten in Decorah Ia voted the winner of the 2026 the best burger in Iowa! They only offer one burger on the menu but after eating it there’s no reason to offer more.
Double smash burger with a secret sauce and I upgraded for truffle fries.
Double smash burger with a secret sauce and I upgraded for truffle fries.
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