Post by Fobbitcrusher on Mar 26, 2011 23:32:19 GMT -5
Fillet and skin suckers...then put the fillets in meat grinder...you can then freeze ground meat for later use.
For patties...
2 cups ground sucker meat
1 egg
bread crumbs or cracker crumbs
whatever veggies you want(onion, green/red peppers, mushrooms or none!)
in a large bowl mix sucker meat egg and veggies, mix in enough cracker/breadcrumbs (to thicken the mix and make it mold-able,) form patties and fry till done
For fish stix
I use my jerky shooter with the flat attachment...load it with ground sucker meat and form sticks on a sheet of waxed paper. I usually double up layers of meat to make a thicker stick....put the stix on the wax paper into the freezer and freeze for at least an hour until they are hard. batter as you would a normal fillet and put them back on wax paper to freeze again. After they are frozen they are ready to cook,(deep fried is best) or to put in ziplock/food saver bag and kept frozen until your ready to eat them.
Smoked suckers...I like this best with with fish around 1ft.....scale them and take out the gills/guts...leave head on
brine
In a large bowl/jar with water mix in enough salt to float an egg..(still in it's shell..don't crack it)...if it sinks add more salt. then add an equal amount of brown sugar...(usually around 1-1/2 cups per gallon) add a little garlic if you like. Soak the suckers in the brine in the fridge overnight or 8 hours...smoke with hickory chips...I'm not sure on temps since i have a cheapo electric smoker with no thermometer...Usually 4 hours for me
you could substitute a different wood chip, but hickory is great on suckers!!
For patties...
2 cups ground sucker meat
1 egg
bread crumbs or cracker crumbs
whatever veggies you want(onion, green/red peppers, mushrooms or none!)
in a large bowl mix sucker meat egg and veggies, mix in enough cracker/breadcrumbs (to thicken the mix and make it mold-able,) form patties and fry till done
For fish stix
I use my jerky shooter with the flat attachment...load it with ground sucker meat and form sticks on a sheet of waxed paper. I usually double up layers of meat to make a thicker stick....put the stix on the wax paper into the freezer and freeze for at least an hour until they are hard. batter as you would a normal fillet and put them back on wax paper to freeze again. After they are frozen they are ready to cook,(deep fried is best) or to put in ziplock/food saver bag and kept frozen until your ready to eat them.
Smoked suckers...I like this best with with fish around 1ft.....scale them and take out the gills/guts...leave head on
brine
In a large bowl/jar with water mix in enough salt to float an egg..(still in it's shell..don't crack it)...if it sinks add more salt. then add an equal amount of brown sugar...(usually around 1-1/2 cups per gallon) add a little garlic if you like. Soak the suckers in the brine in the fridge overnight or 8 hours...smoke with hickory chips...I'm not sure on temps since i have a cheapo electric smoker with no thermometer...Usually 4 hours for me
you could substitute a different wood chip, but hickory is great on suckers!!
