trout smoking

[BOUTCH]

Great Habanero ;D
And you have reason less salt, but me the fillet trout are 1 inch thick each.
and to hold the temperature i smoke in my shed ;D

and have you smell just brine , when i prepare it, it smell very great.
i am very glad you have love it ;D

[Habanero Smoker]

Great Habanero ;D
And you have reason less salt, but me the fillet trout are 1 inch thick each.
and to hold the temperature i smoke in my shed ;D

and have you smell just brine , when i prepare it, it smell very great.
i am very glad you have love it ;D

The brine smells great, and I sampled it a couple of times before placing the fish in, and it tastes great too. Next time I think I'm going to reuse the onions. Maybe cook them up and use them in a chowder.

[BOUTCH]

Iceman!!!
for your information , me i buy trout salmon fresh to groceries or good fish shop
and really i prefert fresh than frezzzzzz. and also if you can buy 2 pound by fillet each.

i hurry to have you comment about this recipe ;D

and always when i make a batch it is impossible to put some one in frezer ;D
and i think you do not be able to do you also ;D ;D ;D

[Kummok]

.....I refuse to buy farmed salmon but trout are a bit of a different story.

I tried to farm trout a few years back, Iceman, but I wasn't too successful.....don't know what the problem was, I planted them at 2 foot spacing and at least 6 inches underground?!?!?!? :o


Habanero, I'm with you on the "next time I'm trying Boutch's recipe on salmon"....it sounds G-R-E-A-T!! I don't think I'll be drinking the brine, but a light smoke on the brined onions sounds like a worthwhile endeavor! :)

[BOUTCH]

sure this brine is very good also with salmon ;D ;D ;D ;D
and also you can have more biger fillet ;)

[Kummok]

......and also you can have more biger fillet ;)

Hey Boutch, thanks to my good Canadian friends in BC, I can soon give you a report on smoking 3" thick King Salmon steaks!!  ;) :D ;D ;D

[Habanero Smoker]

Habanero, I'm with you on the "next time I'm trying Boutch's recipe on salmon"....it sounds G-R-E-A-T!! I don't think I'll be drinking the brine, but a light smoke on the brined onions sounds like a worthwhile endeavor! :)

I bet after you smell the brine, you'll be sneaking a sip or two in. ;)

[Turkeyman]

Habanero  How long did you add smoke for ?

[Habanero Smoker]

Habanero  How long did you add smoke for ?

I applied two hours of smoke (apple). The total cook time was about 2 hours 45 minutes. The next time I make it (which will be soon), I am going to reduce the amount of salt in the brine by 1/2. If you are doing thin fillets, be careful during that last stage of the cooking time. The meat temperatures rise much faster then you would expect.

[Bear1968]

OH My  ... still GREAT!!!!!!!!!!!!!!!!!!!!!!



;)