I am looking for brine recipies for whole trout. I plan on smoking about 10 of them over the weekend, Thanks
Hey Quarlow.
What is the temp and time to smoke your salmon recipe. I brined it and now it is drying in the frig.
Thanks
You know I never real payed attention to how long. I guess cause I have been smoking salmon so long. I smoke for about 4 hrs but I like alot of smoke and then just cook till its the doneness I like. We like ours on the drier side so I would say pobably 2 more hrs but don't go by that. Let it go till its a little moister than you like cause it will dry some after you finish.
Here is a really good brine recipe that should work well with whole trout. When I smoke whole fish, I wedge them open by inserting 1/4" dowels that have been cut into lengths just long enough to spread them open. But it may not be practical if you are smoking a lot of fish.
Smoked Trout (http://www.susanminor.org/forums/showthread.php?p=695#post695)
Oops I missed the part that they were whole fish. Sorry mine is for filets.
Don't know what kind of trout you're smoking. But I have used Kummok's brine on Steelhead and it's really good!
I used the Smoked Trout From Boutch on the recipe page, for my lake trout and pike (fillets) and it turned out GREAT. It was a little salty so next time I will cut down the salt some or reduce the brine time.
Klondikesmoker