I'm still a new smoker and experimenting, but I seem to have more luck with dry brines so far. I used this recipe with an overnight brine in the refrigerator for my first rainbow trout smoke. I smoked for 4 hours starting at 120 F and increased 20 degrees each hour. I'll do this one again, delicious, I'm going to enjoy it watching the hockey game tonight.
The biggest issue I'm having so far as a new smoker is that my buddies keep asking me what I'm smoking each weekend and of course make me promise to give them some. Sharing is good I guess.
Here's the brine I used.
6 cups of brown sugar
1½ cups kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground black pepper
2 tsp cayenne pepper
(http://i293.photobucket.com/albums/mm78/ottawanitro/c598bcce-f56d-4f57-9161-bffc151afd78_zpsd259ed5c.jpg)
Looks good! Thanks for the recipe. I start catching rainbows this time of year. Trying to figure a few different ways to eat them that I like.
I did the Kummok's recipe earlier this week. It's definitely worth your time to try it out if you haven't already.
Looks like your experimenting is going great.
I had to do this recipe again, my buddies were begging for another taste. My favourite way to eat this has been on a toasted bagel, smothered with cream cheese and topped with bits of trout, chopped red onion and capers...fantastic.
I used apple smoke this time to see if there will be a difference.
This is what it looks like shortly after packing in dry brine
(http://i293.photobucket.com/albums/mm78/ottawanitro/0320eb6f-4f0b-41d0-9875-4aa0f2b4735e_zpsbc29379e.jpg)
This is what it looked like after a rest overnight in the frig
(http://i293.photobucket.com/albums/mm78/ottawanitro/a1ea01de-785c-46d7-8fd8-a9e5e7de5f40_zps5a3827ae.jpg)
Ready for tomorrow's lunch
(http://i293.photobucket.com/albums/mm78/ottawanitro/ab99982f-0fa2-4e64-9edd-9f25f95fee40_zps4b25355c.jpg)
That looks fantastic.
I might have to overlook my strict catch and release policies for a day or two next week. ;)
Quote from: TNRockyraccoon on March 15, 2014, 02:42:52 PM
That looks fantastic.
I might have to overlook my strict catch and release policies for a day or two next week. ;)
I also release the majority of the fish I catch, but I surely keep some to eat as well. Fish are what I call a renewable resource, and if everyone treats them with the respect they deserve there are very few fisheries that can't sustain themselves while still providing protein for the fishermen. It's the neanderthals who think that they are only successful if they kill a limit of fish or have a freezer chock full who cause "fished out" waters.
Looks good.
When someone asks me, "What are you smoking for us this weekend?" I answer, "Whatever meat you're bringing." :-)
Quote from: Grouperman941 on March 16, 2014, 04:11:11 PM
Looks good.
When someone asks me, "What are you smoking for us this weekend?" I answer, "Whatever meat you're bringing." :-)
That's a good line, I'm going to borrow it
Quote from: tailfeathers on March 15, 2014, 05:05:09 PM
I also release the majority of the fish I catch, but I surely keep some to eat as well. Fish are what I call a renewable resource, and if everyone treats them with the respect they deserve there are very few fisheries that can't sustain themselves while still providing protein for the fishermen. It's the neanderthals who think that they are only successful if they kill a limit of fish or have a freezer chock full who cause "fished out" waters.
Don't get me wrong, I'm not one of those who look down my nose at people keeping fish. As long as people play by the rules it doesn't bother me one bit to see folks harvesting some fish. As for my boat though, we always catch and release when I'm working for a couple of reasons. Mainly, I don't want my drink cooler smelling like fish. ;) . Plus, if my boat kept fish it wouldn't take my anglers long to fish out a river.....that's how good I am. ;) ;D ;) ;D
Hey guys, brand new to the forum.....brand new to smoking actually. As a matter of fact I'm seasoning my new smoker as we speak.
Hey woodlawn, just read your dry brine trout fillets. Did you rinse these and if so, how much? Sorry for the dumb question, but I might try this right away. Looks awesome!
Quote from: thefuzzman on March 20, 2014, 04:28:40 PM
Hey guys, brand new to the forum.....brand new to smoking actually. As a matter of fact I'm seasoning my new smoker as we speak.
Hey woodlawn, just read your dry brine trout fillets. Did you rinse these and if so, how much? Sorry for the dumb question, but I might try this right away. Looks awesome!
Hi Fuzz, welcome aboard. I just rinsed them well under the tap with lukewarm water when I took them out of the brine. Just make sure you rinse off all the excess stuff sticking to the fillets then put them back in the fridge for a couple of hours uncovered to get the pellicle (sticky to touch).
Let us know how you make out.
That looks wonderful!
Thank you for sharing the recipe and photos...
:)
Thanks woodlawn. The wife is picking up ingredients and supplies tomorrow after work. I'm building me some smoked trout Saturday!!
Anything else you can help me out on will be greatly appreciated.
Thanks pjplovedog. Fuzz, I stopped raising the temp once I got to 180 F and let it finish to an internal temp of 140 F.
Thanks. I'll let you know how it all goes.
Just wrapped everything up. I ended up doing some salmon strips in your dry cure. Holy crap that is awesome!!
Other than the salmon and using alder, I did your steps to the letter and damn did that turn out nice. Thanks woodlawn.
No pics, sorry. My camera crapped trying to take the before pics and haven't been able to take any more.
Thanks again bud.
Glad it worked out, if you give this smoked stuff to your buddies, they'll be like stray cats you feed, you'll never get rid of them.