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| smoking trout |
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| Da stump:
the opener for most the lakes around is Saturday so who has some great brine and smoking advice with trout in mind. :drool: |
| grundy53:
Tagging |
| SkookumHntr:
I smoked some trout with some salmon I did one time and the trout was real salty, seemed to ubsorb the salt way more. Maybe keep that in mind if you use a normal salmon brine |
| Da stump:
I have used a dry brine before, 1/3 brown sugar, one third white sugar, one third a mix of seasoning salt, non iodized salt and garlic. it tends to suck the moisture out and help cure it. Have only used alder in a little chief. I have a propane smoker now and wonder how hot you guys get your fish? :dunno: |
| Jarhead Chase:
I usually use just a little bit of salt in the brine with some brown sugar. Then I rub it with the Roasted Garlic and Beer rub from Cabelas. I usually use a blend of mesquite and hickory chips. http://www.cabelas.com/product/Cabelas-Open-Season-Spice-Blends/734151.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dbeer%2Band%2Broasted%2Bgarlic%26x%3D10%26y%3D6%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=beer+and+roasted+garlic It turns out great every time. As a side note to this: I usually pick quite a few huckleberries while out bear hunting. I've found that putting a stick of butter, a few handfuls of huckleberries, and just a little sugar in a double boiler then stirring it and squishing the huckleberries down until it is all liquid, then letting it cool and thicken makes a great sauce to put on top of some of that smoked trout and some crackers. :drool: |
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