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.

[HarboritE]

Does a lb or 2 of pressure make a big difference? I know if it goes below it’s not good but is over by a lb or 2 here and there increase the chances of drying out by a ton?

[finnman]

We have always tried to stay a pound or two over the brochures recommended pounds for canned fish. We have never seen a noticeable change in dryness.
Everything’s no we have canned has turned out great.
A canner of s not like a smoker. You can run a risk of dryness while smoking. Bt with canning it seems to all be on an even keel.

[NorseNW]

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

How much italian dressing does he put in a pint? I tried italian dressing before and the flavor just disappeared after cannning.

[206]

Been doing 15 pounds for 60 mins for half pints.  Took that advise from a trusted guy many 20 years ago.

[TeacherMan]

Do you guys leave the bones in on trout when canning??

I put in fillets and the bones are dissolved in the process of canning. Salmon bones disappear at 15lbs for 90 min as well.

[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

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

[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

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

I was wrong about the Ranch

He said about 3 table spoons of Catalina Italian

[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

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

I was wrong about the Ranch

He said about 3 table spoons of Catalina Italian

 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!