Ryan_PA
Well-Known Member
Smoked Trout
(Sorry there are no pics with the initial post, I will update with pics from my next smoking)
Brine solution:
1)[FONT="] [/FONT]Add all ingredients into a large bowl or dish
2)[FONT="] [/FONT]Thoroughly mix into solution
3)[FONT="] [/FONT]Add cleaned trout to solution and allow to soak at room temp for an hour
After brining is complete, remove the fish from the solution and place on a rack to air dry. Allow to air dry for an hour in a cool area, during this time you will notice pellicle forming on the fish. This is a cloudy slime-like layer on the fish. This is a good thing.
After an hour of air drying, add the fish to the smoker. The smoker should be around 190 degrees, I like to smoke most meats with alder, but the wood is up to you. I would avoid the harsher woods for smoking fish.
I smoked 6 fish that had a cleaned weight of ~ 1.5 pounds. I let them smoke for 1 hour 45 minutes. I should have let it go for an additional 30-45 minutes, but they were darn tasty.
I use a charcoal water smoker, and consistently turn out some damn good smoked meats.
Things I would consider in the future:
Increase the smoking time
Experiment with other spices like Old Bay or Cumin
(Sorry there are no pics with the initial post, I will update with pics from my next smoking)
Brine solution:
- 1 gallon of water
- 2 cups salt
- 1 cup brown sugar
- 1/3 cup lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 10-15 cloves
- 2 teaspoons white pepper
1)[FONT="] [/FONT]Add all ingredients into a large bowl or dish
2)[FONT="] [/FONT]Thoroughly mix into solution
3)[FONT="] [/FONT]Add cleaned trout to solution and allow to soak at room temp for an hour
After brining is complete, remove the fish from the solution and place on a rack to air dry. Allow to air dry for an hour in a cool area, during this time you will notice pellicle forming on the fish. This is a cloudy slime-like layer on the fish. This is a good thing.
After an hour of air drying, add the fish to the smoker. The smoker should be around 190 degrees, I like to smoke most meats with alder, but the wood is up to you. I would avoid the harsher woods for smoking fish.
I smoked 6 fish that had a cleaned weight of ~ 1.5 pounds. I let them smoke for 1 hour 45 minutes. I should have let it go for an additional 30-45 minutes, but they were darn tasty.
I use a charcoal water smoker, and consistently turn out some damn good smoked meats.
Things I would consider in the future:
Increase the smoking time
Experiment with other spices like Old Bay or Cumin