Good morning. My son caught 5 small (about 12 inches long) trout earlier this week. He wants me to smoke them for snacking, not for dinner. I have the trout de-boned (way easier than I was expecting) and in a brine (1/2 gal water, 3/4 cup salt, 1/3 c brown sugar and spices). The fish is about 1/2 inch thick at the thickest part. How long do I need to leave them in the brine? Do I need to soak them in plain water after the brine before drying them? Everything I read is for big chunks of fish. Also, at what temperature and for how long do I need to smoke them in an electric MasterBuilt? Thanks for the help!!
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Help with smoking trout
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Here is a good step by step by Bearcarver for smoking salmon on a Masterbuilt.
Most of it would probably apply here as well.
http://www.smoked-meat.com/forum/showthread.php?t=19864
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Originally posted by DDave View PostHere is a good step by step by Bearcarver for smoking salmon on a Masterbuilt.
Most of it would probably apply here as well.
http://www.smoked-meat.com/forum/showthread.php?t=19864
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Originally posted by Ranchwife View PostGood morning. My son caught 5 small (about 12 inches long) trout earlier this week. He wants me to smoke them for snacking, not for dinner. I have the trout de-boned (way easier than I was expecting) and in a brine (1/2 gal water, 3/4 cup salt, 1/3 c brown sugar and spices). The fish is about 1/2 inch thick at the thickest part. How long do I need to leave them in the brine? Do I need to soak them in plain water after the brine before drying them? Everything I read is for big chunks of fish. Also, at what temperature and for how long do I need to smoke them in an electric MasterBuilt? Thanks for the help!!
Hi Ranchwife!!
This one goes along with the one DDave posted, but this one is more like the size fish you're doing. It probably covers your questions.
http://www.smoked-meat.com/forum/showthread.php?t=22193
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Thanks for the help. I brined the fish for about 1 hour, dried them, then put them in front of the AC to dry them for about an hour. I smoked them at 185 with alder for about 3 hours. That is the way trout was meant cooked. No more frying, grilling, or steaming. Just smoked from here on out. When can I send my son to fish with my father again? :)
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Originally posted by Ranchwife View PostThanks for the help. I brined the fish for about 1 hour, dried them, then put them in front of the AC to dry them for about an hour. I smoked them at 185 with alder for about 3 hours. That is the way trout was meant cooked. No more frying, grilling, or steaming. Just smoked from here on out. When can I send my son to fish with my father again? :)sigpic
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Originally posted by Ranchwife View PostThe fish were small with the thickest meat being maybe 1/2 inch. I didn't want the meat to be too salty and the hour of brine time was plenty. I think if I had them in the brine any longer they would have been way too salty.
You're correct.
It depends on your Brine strength & the Thickness of the Fish.
With the amount of salt in your Brine, the hour works Great.
Even with my Fish Brine, I only Brine thin pieces for 4 hours & thick pieces for 6 hours, and it works Great.
If you can figure out the right amount of Salt per fish to be an equilibrium Brine, you could Brine over night without it getting too salty, but that's the only way I would brine over night.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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