Whole trout

Rolling · May 10, 2011, 05:22:31 PM

I'm preparing to smoke 17 (head and tail off) 12'' rainbows this weekend. Used Boutch's recipe with apple on past runs with great success. Reading some forums and feeling adventurist I found this brine mix from a post 1 cup kosher salt, 1 cup dark suger, 1 gal water, and 1 cup maple syrup and smoke with maple. I plan to use this recipe along with Boutch's directions and alternate cooking technique. My question is the maple smoke? I never used maple with fish always apple or cherry. Any success stories out there? I have more runs to make this year and also want to try alder smoke with one of them with Boutch's, Kummok's, or this brine.

Mr Walleye · May 10, 2011, 05:39:21 PM

I have never used Maple on fish so I can't help much there but I have done Kummok's Salmon using Alder and it turns out fantastic.

Mike

Smokeville · May 10, 2011, 09:05:54 PM

Maple is wonderful with rainbows. Especially since you have maple syrup in the brine. I have done this many times and you will love the result.

Enjoy! Rich

Habanero Smoker · May 11, 2011, 01:46:53 AM

I find that maple and apple are almost interchangeable, especially when using short smoke times.

Hopefull Romantic · May 11, 2011, 06:05:15 AM

Quote from: Smokeville on May 10, 2011, 09:05:54 PM
Maple is wonderful with rainbows. Especially since you have maple syrup in the brine. I have done this many times and you will love the result.

Enjoy! Rich

I totally agree. Done that a few times and were a hit.

HR

RossP · May 18, 2011, 06:38:37 PM

I like to hit the Rainbows with an hour of Apple then throw them on the grill to finish for dinner.
Never have a problem getting fresh Rainbows around here, I just grab the Fly Rod and head
down to the local lake. :D

Ross

grnhs · May 18, 2011, 07:26:12 PM

Mike do you do whole trout with kummoks salmon recipe?

minnowfisher · May 20, 2011, 03:15:55 AM

Hi Rolling,
Here is a recipe for your rainbows, it is by far the best that I have tried, also the easiest;

third of a cup of sugar
quarter cup of salt
2 cups light soy sauce
1 cup water
1 cup dry cider or white wine
1/2 tspn garlic powder
1/2 tspn crushed black peppercorns
1/2 tspn onion salt
1/2 tspn tabasco sauce

Mix all ingredients together in a large container, place fish into the brine and marinate overnight, take out the fish and rinse, pat dry and air dry until pellicle forms put into smoker for approx 1 hour and 30 mins with oak bisquettes.