or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Other › cold smoke trout
New Posts  All Forums:Forum Nav:

cold smoke trout

post #1 of 8
Thread Starter 

 

DSCN1272.JPG

 

Well i got brave and did a full cold smoke on some trout, theywere 5 1/2 and 6 1/2 lb fish and in really great condition.

Only did 6 hrs in the brine and then sat in the smoker for 13 hrs before being taste tested

 

 

 

DSCN1286.JPG

 

 

 

After the 13 hrs it was still a little "raw" right down by the skin so I remembered in a utube video I watched (while doing some research) that they skinned the salmon first, so I did this and let her smoke another 4 hrs.

 

DSCN1289.JPG

 

 

 

So you know how it goes.... all the other bits are residing with someone else now and they all loved it.

Was going to do a few shots finished in the smoker etc etc but it was dark and I was on shift hrs, soo it got vacuumed and distributed before I realised what I had done!

 

Heres a shot of it sliced

 

 

DSCN1290.JPG

post #2 of 8

nice!!!!!

post #3 of 8

Nice Trout, Looks like it came out great...

post #4 of 8
Thread Starter 

As I am new to this I have a few questions

 

Should I have brined it for longer and then been able to reduce the smoke time?

 

Do you think skinning the fillet works best?

 

I found that the top rack seemed to have a better smoke on it so swapped the trays around to even it out, does anyone else find this with cold smoking?

post #5 of 8

If you were trying to make lox or cold smoked trout, it needs to be brined much longer. There are several different ways to cold smoke & cure fish. Some use a cure, some just use salt. If you type in Lox or smoked fish in the search box you will get lots of info. Here is a thread that I did some smoked salmon on, but there are many others as well.

 http://www.smokingmeatforums.com/forum/thread/106029/lox-made-with-bbally-s-recipe-loads-of-q-view

post #6 of 8

Most guys leave the skin on to hold it together, and to have less trouble getting it off the smoker racks.

 

I always remove the skin, so I get more smoke on the part I'm going to eat, the same reason as I remove the rind from Bacon first.

 

It's really a matter of taste, and personal preference.

 

BTW: Very nice trout !

 

 

Bear

 

post #7 of 8

Thats some meaty trout, I kept thinking it was salmon. icon14.gif

post #8 of 8
Thread Starter 

Thanks for the replys guys i will be sure to check out Lox.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Other
SmokingMeatForums.com › Forums › Cold Smoking › Other › cold smoke trout