Community > Butchering, Cooking, Recipes
Canning Trout
zwickeyman:
--- Quote from: zwickeyman on March 18, 2025, 10:16:45 AM ---
--- Quote from: NorseNW on March 18, 2025, 05:08:13 AM ---
--- Quote from: zwickeyman on March 15, 2025, 06:38:02 PM ---Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
--- End quote ---
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
--- End quote ---
--- End quote ---
I was wrong about the Ranch
He said about 3 table spoons of Catalina Italian
zwickeyman:
--- Quote from: zwickeyman on March 18, 2025, 10:20:29 AM ---
--- Quote from: zwickeyman on March 18, 2025, 10:16:45 AM ---
--- Quote from: NorseNW on March 18, 2025, 05:08:13 AM ---
--- Quote from: zwickeyman on March 15, 2025, 06:38:02 PM ---Ive been taking my cousin coyote hunting quite a bit and he always brings canned trout and crackers. Its fricken awesome and I cant get enough. Last time out he gave me a few jars and some home made mustard that is crazy good
He said his trick is he adds italian dressing
--- End quote ---
How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.
He mentioned Italian and also Ranch dressing. You dont really taste the dressing just some flavor. Ill ask him though
--- End quote ---
--- End quote ---
I was wrong about the Ranch
He said about 3 table spoons of Catalina Italian
--- End quote ---
My bad 3 tablespoons on Catalina French dressing
HarboritE:
Mine turned out awesome. My wife hates the taste of trout but likes salmon, and she loves it! Not dry at all. After opening a can and trying it, it’s even better cold out the fridge the next day. The oil and bits in the bottom of the jar reminded me of crab consistency. It was absolutely worth the trouble for all those trout, and I will be doing it every year now. I highly recommend trying this. A few things I’ll change next time: wet brine instead of dry ( I was told it’s easy to dry it out during the smoking process using a dry brine as it wicks all the moisture out. I didn’t experience this but I also only smoked for 1.5 hours at low temp) next time I will fillet them after I thaw them rather than cut into steaks. Peeling the skin off AND getting the backbone out was a bit of a pain, especially on the tail pieces. I didn’t add anything to the jars, just the lightly smoked meat. I’m looking forward to feeding this to people , and waiting until they give their opinion before I tell them they’re stocked rainbows!
syoungs:
I'm gonna go catch a mess of rainbows this weekend just so I can try them canned.
HarboritE:
You will not regret it!
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