Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Fishaholic on March 25, 2013, 11:45:16 AM

Title: smoked trout
Post by: Fishaholic on March 25, 2013, 11:45:16 AM: anyone know how i want to try but never had smoked any kind of fish. i have a smoker that i make jerkey with. and advice will help. thanks
Title: Re: smoked trout
Post by: elkaholic123 on March 25, 2013, 11:57:47 AM: http://salmonuniversity.com/rs_htss01_index.html (http://salmonuniversity.com/rs_htss01_index.html)

I do a lot of salmon with recipe #1 on Salmonuniversity.com
Title: Re: smoked trout
Post by: Fishstiq on March 25, 2013, 12:08:01 PM: What smoker do you have? Also, how do you like your smoked fish? Personally with trout, I prefer it still be pretty moist and soft, some people prefer to smoke it a little drier and more firm.
Title: Re: smoked trout
Post by: Fishaholic on March 25, 2013, 12:14:21 PM: see im not sure what i want haha i have never had it before so im new to this lol
Title: Re: smoked trout
Post by: Fishstiq on March 25, 2013, 12:27:01 PM: In that case, time to try a few different ways of making it to see what you like! I have a recipe from my uncle that I use, I'll dig it out tonight after work for ya. My advice, start with less time and heat in your smoker, start with the fish a little "less done". If you don't like it, it's easy enough to add time to it. Un-smoking it is a lot tougher!
Title: Re: smoked trout
Post by: Button Nubbs on March 25, 2013, 12:46:53 PM: Don't leave it in what ever brine you chose to use too long and don't smoke too long. Its gonna shrink a lot not sure it would be worth the effort to do some trout.
Title: Re: smoked trout
Post by: Fishaholic on March 25, 2013, 01:00:09 PM: okay thanks. and my smoker is old i need to relace my element but it still smokes and heats up just fine just takes longer then usual for jerkey im sure fish will be fine
Title: Re: smoked trout
Post by: Kc_Kracker on March 25, 2013, 01:04:02 PM: a standard salmon brine will work fine, its all i use for trout.
Title: Re: smoked trout
Post by: kentrek on March 25, 2013, 02:23:48 PM: try doing the exact same thing you do for your jerky...even the same brine for the same time

:twocents:
Title: Re: smoked trout
Post by: Alchase on March 26, 2013, 12:25:29 PM: As others have said, trout comes out allot dryer then salmon, they don't have the fat like salmon. I have used dry rubs, but find that trout does better with a brine.
Smoker time is less then salmon also. You have to figure out the length of time to smoke and heat. You can do this by removing one, testing it, if not the way you want it, let the others stay in for another 15 minutes or so. Then make sure you make note of how long you brine and how long you have it on the smoke so you can repeat it next time.
When you find a good combination, trout turns out great. I sure dried out a bunch of trout before I found the correct time, lol
Title: Re: smoked trout
Post by: castor gitter on April 06, 2013, 12:34:54 PM: Always just done brown sugar and salt. No measuring, just eyeballing it. The time and heat in the smoker can be a more personal choice as well. Can't remember what temp we do it at, just not too hot for sure! Prefer a cooler smoke over hot, better taste for me. The heat and how often you open to check em will determine how fast they get done as anything else. Always gone with the rule of thumb of about half a day in there. Brine overnight. Also just used soaked alder. Always have liked it this way. Never liked getting too finicky with measuring and the timing stuff... Relax, check it once in awhile, drink a beer or coffee... And it'll turn out good:)
Title: Re: smoked trout
Post by: RifleRidge on April 06, 2013, 12:36:55 PM: Quote from: Kc_Kracker on March 25, 2013, 01:04:02 PM
a standard salmon brine will work fine, its all i use for trout.

You are the man in the know!.... :EAT: :cue:
Title: Re: smoked trout
Post by: 270Flat on April 06, 2013, 12:50:25 PM: Simple beginner brine: equal parts brown sugar and soy sauce. Add 1 tsp mesquite smoke flavor. 4 (large) finely chopped garlic cloves. 1 Tbl crushed red pepper flakes. Let sit in the fridge for a day or two. Remove and pat dry. Remember to stir. Sugar will settle. Best if trout is fresh, tastes great!

Have fun!
Title: Re: smoked trout
Post by: Kc_Kracker on April 06, 2013, 02:27:42 PM: Quote from: RifleRidge on April 06, 2013, 12:36:55 PM
Quote from: Kc_Kracker on March 25, 2013, 01:04:02 PM
a standard salmon brine will work fine, its all i use for trout.

You are the man in the know!.... :EAT: :cue:
i have only smoked it once actually . last summer, we smoked 62, and tried several different ways and the best was just a standard wet salmon brine. like alchase said, it lacks fat so making it too dry is easy to do. except i will say i wouldnt brine anything for a day or 2, anything over 8 hours is going to be like a salt lick :sry:
Title: Re: smoked trout
Post by: Fishaholic on April 06, 2013, 02:37:48 PM: whats the differance between a brine and a rub?
Title: Re: smoked trout
Post by: JLS on April 06, 2013, 02:39:32 PM: Quote from: ddjj1991 on April 06, 2013, 02:37:48 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.
Title: Re: smoked trout
Post by: Fishaholic 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.
Title: Re: smoked trout
Post by: Fishaholic on April 06, 2013, 02:42:46 PM: Quote from: JLS on April 06, 2013, 02:39:32 PM
Quote from: ddjj1991 on April 06, 2013, 02:37:48 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?
Title: Re: smoked trout
Post by: BOWHUNTER45 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:
Title: Re: smoked trout
Post by: Fishaholic 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?