cold smoke trout

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johnyd

Smoke Blower
Original poster
Mar 20, 2011
100
14
New Zealand
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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

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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.

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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

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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?
 
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
 
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