Been a good week off - Kayak Fishing Adventures on Big Water’s Edge

supaboy1981 · 02-12-2014, 10:28 PM

Nice work man!

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janines.fishtales@cox.net · 02-13-2014, 12:13 PM

I have about four nice sized trout in my freezer that my dad gave me. Since they have been frozen, I don't really want to do anything else but smoke them. Do you have a good brine, or good recipe you use? Or any other suggestion for smoked trout would be great. Thanks!

Janine

Chuck D · 02-13-2014, 06:17 PM

Hey Janine,
This is my recipe I have modified from other recipes I have put together. I love it, I would give it a try...
1 Gallon of filtered water
1/2 cup sugar
1 cup brown sugar
1 cup fine salt
1/2 cup soy sauce
2 Tablespoons Garlic powder
2 Tablespoons chili powder
3 Tablespoons lemon juice
3 Tablespoons mustard powder

let soak for 1-2 days. the longer the soak, the more the natural fish flavor turns into brine flavor. all depends on taste both ways rock. lightly wash off with water and let sit and air dry on a rack for a few hours to develop pellicle. smoke with alder or cherry chips for 4-6hrs at 180-200. enjoy on a poppy seed bagel, toasted, with chive cream cheese, capers, red onions, sliced tomato with a dash of salt/ground pepper and fresh lemon squirted over it

02-13-2014, 12:13 PM	#2
janines.fishtales@cox.net Senior Member Join Date: Mar 2012 Location: San Diego, CA Posts: 555	Trout I have about four nice sized trout in my freezer that my dad gave me. Since they have been frozen, I don't really want to do anything else but smoke them. Do you have a good brine, or good recipe you use? Or any other suggestion for smoked trout would be great. Thanks! Janine __________________ Fishtales

02-12-2014, 10:28 PM	#1
supaboy1981 Pro @ not catching fish Join Date: Apr 2009 Location: CBAD! FO LYFE! Posts: 195	Nice work man! Sent from my Nexus 4 using Tapatalk

02-13-2014, 06:17 PM	#3
Chuck D Senior Member Join Date: Jun 2010 Location: Bay Park Posts: 559	Hey Janine, This is my recipe I have modified from other recipes I have put together. I love it, I would give it a try... 1 Gallon of filtered water 1/2 cup sugar 1 cup brown sugar 1 cup fine salt 1/2 cup soy sauce 2 Tablespoons Garlic powder 2 Tablespoons chili powder 3 Tablespoons lemon juice 3 Tablespoons mustard powder let soak for 1-2 days. the longer the soak, the more the natural fish flavor turns into brine flavor. all depends on taste both ways rock. lightly wash off with water and let sit and air dry on a rack for a few hours to develop pellicle. smoke with alder or cherry chips for 4-6hrs at 180-200. enjoy on a poppy seed bagel, toasted, with chive cream cheese, capers, red onions, sliced tomato with a dash of salt/ground pepper and fresh lemon squirted over it