Smoked trout from the creek, Erains Brine

[Meat Hunter]

The other day I wanted some fish for dinner, so I quickly drove down to the creek, tossed in the line and in about an hour, had 5 decent size trout. Wife said she didn't want fish and the boy wasn't home so the next logical thing to do is smoke em. Used Erains brine that he uses on his lakers that he catches (which I have yet to get the local from him lol).

Now these trout would probably be a bit more well suited for the fry pan as they are NOT huge, but wanted to try in anyhow.

Split them and removed the backbone. Then placed in the brine overnight.
Next day, rinse and let them sit in cold water for one hour.
Removed, let pectile form and added just a bit of light brown sugar along with some coarse black pepper.


In the smoker for a few hours burning Alder.
Once done, removed and let the chill a bit.



My only regret is that they were not bigger. Great taste. Might let them soak a bit longer next time to remove a bit more salt but please with the taste. Cool thing is, the same creek that has these trout, also has some big ass suckers. Water temps right around 45-50, bet them would smoke up and taste great. Well that's it. A while since I posted anything I smoke, figured I best throw something up

Thanks E for posting your recipe.

[erain]

cool beans on them trouters...never had me a creek trout as of yet, do they have the typical "trout fat" in them or are they more lean than a lake type trout. curious as they are working against a current at all times so mebe they a little more lean fish?

less fat fish will absorb faster, and maybe for the size next time leave unsplit or like you said soak longer after in fresh or even go with a shorter initial brine soak. look most excellent.

[Meat Hunter]

Thanks E. Yeah, the steam trout have the fat/oil in them. Not like the lake trout pictured in your thread, but they do have it. Especially noticeable after they have been in the smoker a bit. Starts to come out of the meat.

I thought maybe I should have left them whole, but at the last minute, decided to split them. Next time, whole. A shorter brine time on these, given their size is the way to go I believe. Water levels are so low down here right now in the streams, holes that were once 5-6 feet deep are now a foot or so

Figured I best go back and catch more before the stream dries up lol

Not sure what the rules are on netting suckers in MN. I'm sure it's legal, but gonna call the DNR to make sure. I think those that live in that cold water would make a great smoked fish.

[MichChef]

Never had smoked trout, but I do love me some smoked sucker.

[Slanted88]

Toast & side stick some bacon!

[SmokinOutBack]

Haven't had fresh trout in years, much less smoked. Nice stuff man, always enjoyed your posts.

[dales133]

Yum yum gotta love some smoked trout

[Jimh]

I love me some smoke trout ,.. but sure hurts me to see those specks/brokies smoked and not pan fried.

[IrishChef]

Damn, now I got a hankering for some smoked trout....

[selko]

The other day I wanted some fish for dinner, so I quickly drove down to the creek, tossed in the line and in about an hour, had 5 decent size trout. Wife said she didn't want fish and the boy wasn't home so the next logical thing to do is smoke em. Used Erains brine that he uses on his lakers that he catches (which I have yet to get the local from him lol).

Now these trout would probably be a bit more well suited for the fry pan as they are NOT huge, but wanted to try in anyhow.

Split them and removed the backbone. Then placed in the brine overnight.
Next day, rinse and let them sit in cold water for one hour.
Removed, let pectile form and added just a bit of light brown sugar along with some coarse black pepper.


In the smoker for a few hours burning Alder.
Once done, removed and let the chill a bit.



My only regret is that they were not bigger. Great taste. Might let them soak a bit longer next time to remove a bit more salt but please with the taste. Cool thing is, the same creek that has these trout, also has some big ass suckers. Water temps right around 45-50, bet them would smoke up and taste great. Well that's it. A while since I posted anything I smoke, figured I best throw something up

Thanks E for posting your recipe.

What do you mean by "Might let them soak a bit longer next time to remove a bit more salt but please with the taste"? How can it get LESS salty by sitting in the brine longer?

Thanks,

Selko

[selko]

Brine Longer and Less Salty?

What do you mean by "Might let them soak a bit longer next time to remove a bit more salt but please with the taste"? How can it get LESS salty by sitting in the brine longer?

[nickelmore]

You had me hooked at "drove down to the creek and threw a line in" The only open water around here is the sanitary ship canal that flows from Chicago.....

I envy you guys up there. I think that the level of toxins in Lake Michigan around here finally allows an adult to eat 1 Lake Trout per lifetime, but its getting better.

Great looking post!

[erain]

What do you mean by "Might let them soak a bit longer next time to remove a bit more salt but please with the taste"? How can it get LESS salty by sitting in the brine longer?

Thanks,

Selko

After soaking in brine, a fresh water soak is also done. He meant a little longer in the fresh water so it could become less salty.

[Bearcarver]

Those Trout look awesome!!!

I'd be all over them!!

I know with my brine, I brine for less time on thinner fish, So that could be an option for you, along with "Not splitting" and soaking longer in fresh water.

If I were to choose, I'd go with shorter brine time.

Bear

[Meat Hunter]

After soaking in brine, a fresh water soak is also done. He meant a little longer in the fresh water so it could become less salty.

Thanks E.