Go some trout at a good price ($5.99/lb) so plan to give it a go tonight and smoke tomorrow.
Rainbow trout are thinner than salmon so we shall see.
For trout, you should also check out this recipe. His trout is much thicker, so you will need to reduce the brining time.
Smoked Trout (http://www.susanminor.org/forums/showthread.php?445-Smoked-Trout)
Thanks HS;
I used Kummok's brine overnight. The next batch I'll try this one.
Rich
Great recipe, Habs.....wonder what's happened to Boutch???
Quote from: Kummok on September 06, 2010, 09:55:45 AM
Great recipe, Habs.....wonder what's happened to Boutch???
I sometimes think about what he is doing. He hasn't logged on for over two years. I smoked some trout in June using his recipe. Usually in late May or early June trout usually is plentiful in the stores and the price drops. I hate to say it the only trout I can get is farmed raised.
Trout turned out GREAT!
A deeper colour than usual due to the soya and extra brown sugar (I use demerara).
Good to hear that, Rich. That same brine recipe has also been used very successfully on moose....(wild moose, not farmed moose, Habs! ;) ;) )
Quote from: Kummok on September 06, 2010, 09:05:14 PM
Good to hear that, Rich. That same brine recipe has also been used very successfully on moose....(wild moose, not farmed moose, Habs! ;) ;) )
Anything else it would work well on? I think with chicken it would be too salty since chicken seems to really suck up whatever is in the brine..... but perhaps brining for a shorter time would work.
Haven't used it on venison or caribou (Yet!) but assume it would be as good as the moose was. Only way to be certain is to try it (and post results ;) )