If I leave now and don’t stop for anything I can make it for dinner tomorrow!
Seriously though, it looks like you’re getting great use from your OD.
George
Cape Man's Dory
- gstanfield
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Re: Cape Man's Dory
Previous builds: FL14, NC16, and others...
Current build: FL14 (+10%)
Current build: FL14 (+10%)
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Re: Cape Man's Dory
Chain saw fishing!cape man wrote: ↑Wed Oct 07, 2020 7:25 pm First of three days at the Rod and Gun Club 20201007_141205.jpgin Everglades City with two dear friends and two boats, Clara and The Minnow, a 16' Jon boat with a brand new 25hp Yamaha. Took both boats up the Ferguson river in an attempt to reach Ferguson Bay. The river chokes down to a very narrow creek, that was still in bad shape from hurricane Irma several years ago. Got about 3/4 of the way there before I called it. Coming out with the tide was ridiculous as the steering was impossible at idle speed. Scratched her and me up a bit, and got stung by a scorpion on my thumb.
Tomorrow we are running down to the Chatham river.20201007_155706.jpg22353.jpeg
Looks like you did quite well despite not making it in all the way.
- cape man
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Re: Cape Man's Dory
Amazingly the paint held up! Not a mark!
The world always seems brighter when you've just made something that wasn't there before - Neil Gaiman
Re: Cape Man's Dory
Nice Cape Man!!!! Jeff
- cape man
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Re: Cape Man's Dory
Brined in brown sugar and sea salt overnight.
The world always seems brighter when you've just made something that wasn't there before - Neil Gaiman
Re: Cape Man's Dory
What temp do you smoke at? Do you aim for a given temp on the fish, say 125?
Dougster (says very cool smoker BTW)
Dougster (says very cool smoker BTW)
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Re: Cape Man's Dory
I hot smoke at 210-215. Fillets like those woulf be done in an hour.
Cold smoking is different.
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Re: Cape Man's Dory
I'm getting hungry just looking at that picture. Can just imagine the smell wafting out of it
Alan.
Re: Cape Man's Dory
cape man thanks for sharing. I have only smoked salmon at a temp of 165 till they reached 145-155. They were dry brined in a brown sugar and salt brine concoction which was washed off before smoking with oak wood. This is similar to a Scottish smoked salmon. Yum.
Would love to know how you prepped yours it looks good also.?
Tom
Would love to know how you prepped yours it looks good also.?
Tom
Restored Mirror Dinghy, Bought OD18 built by CL, Westlawn School of Yacht Design courses. LT US Navy 1970-1978
- cape man
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Re: Cape Man's Dory
Dry rubbed with 4 cups of brown sugar and 1 cup of sea salt overnight. Rinsed well this morning and liberally sprinkled with Everglades Heat seasoning. Smoked for maybe 3 hours at 150F. Chilling it down and will make spread out of some tomorrow and vacuum seal and freeze some for another time.
The world always seems brighter when you've just made something that wasn't there before - Neil Gaiman
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