A friend dropped off a steelhead trout. I am not a fisherman but I was thrilled to get my hands on this and get it in the smoker. I tried a dry brine this time as I usually use a wet brine. I was really happy with how it turned out. I brined it overnight and I was amazed how much liquid was drawn out of the fish - the pick below is after hours in the brine. I rinsed the brine off and let the fish dry to form a pellicle. Then in the smoker. Loved it. Nothing like smoked fish.
This was my dry brine recipe based off of Skewy's recipe in his thread for smoking the rainbow trout.
6 cups of brown sugar
1 1/2 cups kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground black pepper
2 tsp cayenne pepper
http://www.theblackpeppercorn.com/2012/05/smoked-steelhead-trout/
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/IMG_3998.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/IMG_4003.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/smoked-steelhead-dried-with-pellicle.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/IMG_4026.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/smoked-steelhead-on-the-rack.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/A-smoked-steelhead-trout3.jpg)
(http://www.theblackpeppercorn.com/wp-content/uploads/2012/05/A-smoked-steelhead-trout2.jpg)
Nice going! That looks great.
That trout looks delicious!
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wow, that looks really good. love smoked trout.
I am not much of a fish person but that recipe and those pics have me ready to go fishing!!
i am bookmarking this page.
i may have to try this one......Thanks for posting.
I did 15lbs of Lake Trout fillets today. I used a dry cure as well. Very basic, 3 parts brown sugar to 1 part pickling/coarse salt. Left it in the cure overnight, washed it off and let it dry and then into the smoker like you did.
I got this recipe from the internet and it is supposed to produce what they call "Indian Candy" on the West Coast. I've used it with my old Luhr Jensen smoker before I got my Bradley and it produces a good product.
I used a mixture of apple and cherry bisquettes for 2 hours at 120 degrees, 2 more hours with no smoke at 140 degrees and 2 more hours with no smoke at 160 degrees. Then I brushed it with honey and left it in the smoker for 1 more hour at 160 degrees.
Turned out real good.
SDC
OH BUDDY, that looks great.
Beautiful job on the fish ;)
Nice looking fish, looks tasty
Really nice
Amazing looking!
Looks awesome!! I think like I need to go fishing on fathers day...
That looks some tasty.Great job.I'm hungry now ;D