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Author Topic: smoked trout  (Read 4963 times)

Offline JLS

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Re: smoked trout
« Reply #15 on: April 06, 2013, 02:39:32 PM »
whats the differance between a brine and a rub?

A brine is a solution you soak the meat in.  A rub is a dry mix of spices that you rub on the outside and let it sit.
Matthew 7:13-14

Offline Fishaholic

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Re: smoked trout
« Reply #16 on: April 06, 2013, 02:40:15 PM »
I assume its just like a brine but no water and you rub it on? lol im  new to fish smoking. I still havent smoked them yet im going to wait til tueday because i am going trout fishing in the am.
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Offline Fishaholic

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Re: smoked trout
« Reply #17 on: April 06, 2013, 02:42:46 PM »
whats the differance between a brine and a rub?

A brine is a solution you soak the meat in.  A rub is a dry mix of spices that you rub on the outside and let it sit.




okay so could i do salt brown suger and  garlic and onion power and just let it soak in? after its " done" curing do i wash it off  pat dryand let it get tacky? like jerkey?
30,000,000 legal firearm owners killed no one yesterday.

Offline BOWHUNTER45

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Re: smoked trout
« Reply #18 on: April 06, 2013, 02:42:57 PM »
Man ...a friend of mine makes some of the best smoked trout a guy ever layed his lips on ...he has been going to Sheridan for the last 20+ and when he smokes those suckers up I can tell ya they will rip your face off  :chuckle: They are So goooood!!!!!!!!!!! :tup:

Offline Fishaholic

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Re: smoked trout
« Reply #19 on: April 06, 2013, 03:22:35 PM »
okay cool now my last question i cut the head and tail off and gutted it. do i cut the sides off and thrrow away the back bone and smoke the sides or do i  cut it the mean into strips and do it that way?
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