Canning Trout

[finnman]

Just a quick tip…….if you add a half teaspoon of liquid hickory smoke to your brine…..you don’t have to smoke it for 3-4 hours and risk drying it out. 

[HarboritE]

I’m about to go for it! Also now considering using the liquid smoke method for convenience. I’m taking any last minute advice. They are thawing now, frozen with heads cut off. I changed my mind and think I’ll just cut into steaks, brine, smoke for 1.5 hours , peel the skin off and remove back bone and can them. They are out of the freezer so I’m dedicated now!

[zwickeyman]

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

[DeerThug]

I have also canned just some of the smaller planter trout.  I just take of all of the fins and cut into like 2 inch chunks and don't worry about the skin. For my fish canning - for each jar - I add a pinch of sea salt, couple of pepper corns - small piece of lemon - sprig each of rosemary and thyme.

Pressure for 90 minutes and the recommended pressure.