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1 cup salt. 1 Tbs garlic powder. 1 Tbs onion powder. 1 Tbs black pepper. Mix dry ingredients in bowl and then sprinkle in a good amount (maybe 2Tbs) of liquid smoke while you mix so it doesnt clump the sugar. Layer the filets of fish and dry brine and leave covered in the fridge over night.
10-12 trout soak over night in brine in a glass cake pan, pat dry and lay out on smoker racks for about an hour, preheat and get the smoke going good in the smoker, smoke until desired firmness, Sunday was hot and dry, so I only smoked em for about 4 hours using two pans of alder chips in a little chief smoker.
Don't do any trout other than Kokanee, But do a lot of salmon. I use 1 cup brown sugar, 1 cup rock salt in 2 qrts water. Soak 3 hours. Put on rack, Pat off excess liquid w/ paper towel. Then rub w/ brown sugar. Comes out nice, Sweet & simple. Then like everybody else, People say it's the best they've ever had. Maybe thats the brine for 5,000 Trout?
Put the trout in the cans and leave some space at the top of the jar 1/2 inch at least, I use the small jars (4oz I think). The next item you may need to experiment with but, most recipes recommend salt. The brine has imparted some saltiness already. I add the smallest dash to my jars just before sealing the lids.
Ok i just smoked 3 batches of trout, i used 5-cents smoked salmon brine, cut the head, tail and all the fins off, and mak e a cut all the way down the back of the fish make sur the depth is all the way to the spine. rub your brine into the body cavity of the fish real well and load the back cut with brine also, if you smoke them whole and do ...
247 posts · Joined 2003. #2 · Dec 8, 2006. Re: Luhr Jehsen Smoke Fish recipe. Little chief smoked salmon deluxe brine. 1/3 cup sugar. 1/4 cup non-iodized salt. 2 cups soy sauce. 1 cup water. 1/2 tsp onion powder.
Ive only smoked trout a time or two and have some marinating in the fridge right now. I like to make the fish pretty sweet and start by filleting the fish to get all bones out. The in a quart jar I take about 3 cups of brown sugar, a cup or white sugar, and a half cup salt, put in the jar and thenfill the rest of the way with water.
Simply put the fish with salt/sugar into the fridge and let it sit undisturbed for 12-16 hours or until the majority of the sugar/salt mix turns to liquid. It draws the moisture from the fish. Rinse off the mixture, pat dry and place on racks to air dry until the pelicule forms (the fish will have a shiny dry finish).
After the salmon is thawed get your ingredients lined up and ready to go. Next make your brine, combine all these ingredients in a large bowl. Remember this is a dry brine there is no liquid involved here. 2 cups brown sugar. 1/3 cup salt. 1 tbsp onion salt. 1 tbsp garlic salt. 1 tbsp celery salt. 1 tbsp black pepper.
Yeah, I smoke all the planted trout my son and I get now also. Let them dry out in the smoker and then use the meat in salads, cream cheese spread, etc. I just find the meat of them to blah and mushy for pan frying. Heads and guts get buried under the tomato plants, they seem to like them.
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