| Community > Butchering, Cooking, Recipes |
| smoking trout |
| << < (2/3) > >> |
| Alchase:
--- Quote from: Da stump on April 23, 2015, 03:59:34 PM ---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: --- End quote --- :yeah: For trout, I use a sugar based rub instead of salt brine, and watch your temp. Trout do not have the oil salmon have and will dry out quicker. |
| Bofire:
1/2 cup brown sugar, 1/4 cup salt, 1 quart water. Soak fish a few hours or over night. remove from brine and dry on old towels. If the fish are big prop them open with a stick. give the fish room on the racks, smoke em. I like apple/alder/ little bit of hickory. smoke until texture is to your liking, in mine about 6-10 hours Carl |
| gaddy:
I have only smoked trout a couple of times. All i did was butterfly them, rinse and pat dry, then sprinkle them with lemon pepper seasoning. Then covered with plastic wrap and set in the fridge for a few Hr's. I used apple wood. everyone in the family liked it. It is not the normal cure i guess but it tasted good. |
| newbs55:
We also dry brine ours. Equal parts Brown Sugar and Salt then we add just enough Worcestershire to give it a "wet sand" consistency. Most of the trout from local lakes (12-18" size) get done whole. Lay in foil pan belly up after packing the body cavity full. Let sit 8-12 hrs no more than 12 or they will get salty. Then scoop out any mix left and rinse. Pat dry and then let air dry until it get the pellicle (dry glaze look) before smoking them 4 to 6 hours @ 200- 225 degrees. I use charcoal to start then whole chunks of soaked apple wood by the end it is just straight whole apple wood. It is more a feel thing than anything to tell when they are done. |
| Bill W:
I like the recipes that used to come with the Little Chief smokers. The recipes are still available on the web. |
| Navigation |
| Message Index |
| Next page |
| Previous page |