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Got a nice.limit this morning, out of the water by 8:00. They are in a brine getting ready for the smoker tomorrow. All were 17" with one 20"
had a good time with my dad limited on 1 1/2 to 2 1/2 lb trout at mineral nothing compared to the 7 lb bruiser i caught last year! lingcod teach me your secrets on smoking trout! im not a huge fan of eating em and always wanted a good smoking recipe!
Quote from: beastmodebowhunter on April 26, 2014, 05:30:57 PMhad a good time with my dad limited on 1 1/2 to 2 1/2 lb trout at mineral nothing compared to the 7 lb bruiser i caught last year! lingcod teach me your secrets on smoking trout! im not a huge fan of eating em and always wanted a good smoking recipe!Nice fish! Below is what I use as a brine, but it can be tweaked any way. I cut the fish in half lengthwise and soak them in the brine over night in gallon zip lock bags. I prefer using Alder or Apple chips in my Little chief smoker but use whatever I get easily from Walmart. After I take them out of the brine I pat dry dry them and let them sit on counter counter for about an hour until a slight glaze forms on them. Smoking time 4-6 hours depending on the heat in the smoker. 4 cups Water1 cup Soy Sauce1-2 tbsp Worcestershire 1-2 tbsp Homey3/4 cup brown sugar1/4 cup white sugar1 tbsp granulated garlic1/4 cup kosher salt (don't use iodized)1-2 tsp Cheyenne If I have lemons or lemon juice I'll add some to taste. Before smoking I'll also add cracked pepper to the fillets.
Quote from: Lingcod on April 26, 2014, 05:59:55 PMQuote from: beastmodebowhunter on April 26, 2014, 05:30:57 PMhad a good time with my dad limited on 1 1/2 to 2 1/2 lb trout at mineral nothing compared to the 7 lb bruiser i caught last year! lingcod teach me your secrets on smoking trout! im not a huge fan of eating em and always wanted a good smoking recipe!Nice fish! Below is what I use as a brine, but it can be tweaked any way. I cut the fish in half lengthwise and soak them in the brine over night in gallon zip lock bags. I prefer using Alder or Apple chips in my Little chief smoker but use whatever I get easily from Walmart. After I take them out of the brine I pat dry dry them and let them sit on counter counter for about an hour until a slight glaze forms on them. Smoking time 4-6 hours depending on the heat in the smoker. 4 cups Water1 cup Soy Sauce1-2 tbsp Worcestershire 1-2 tbsp Homey3/4 cup brown sugar1/4 cup white sugar1 tbsp granulated garlic1/4 cup kosher salt (don't use iodized)1-2 tsp Cheyenne If I have lemons or lemon juice I'll add some to taste. Before smoking I'll also add cracked pepper to the fillets.Any brine that works for salmon will work for trout. Just remember trout do not have the fat that salmon do and the line between great smoke job and dried out is pretty close. Sometimes using one as a "sacrafishal" test for done fish helps until you get the temp/smoke time nailed down.
