smoked trout

[Fishaholic]

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

[elkaholic123]

http://salmonuniversity.com/rs_htss01_index.html

I do a lot of salmon with recipe #1 on Salmonuniversity.com

[Fishstiq]

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. 

[Fishaholic]

see im not sure what i want haha i have never had it before so im new to this lol

[Fishstiq]

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!

[Button Nubbs]

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.

[Fishaholic]

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

[Kc_Kracker]

a standard salmon brine will work fine, its all i use for trout.

[kentrek]

try doing the exact same thing you do for your jerky...even the same brine for the same time

 

[Alchase]

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

[castor gitter]

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:)

[RifleRidge]

a standard salmon brine will work fine, its all i use for trout.

You are the man in the know!.... 

[270Flat]

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!

[Kc_Kracker]

a standard salmon brine will work fine, its all i use for trout.

You are the man in the know!.... 

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 

[Fishaholic]

whats the differance between a brine and a rub?