smoked trout and salmon

redneck69

Smoking Fanatic

Original poster

Oct 26, 2010

573

17

Western Nebraska

• Jun 25, 2011

• #1

been awhile since i've posted anything..with summer on us..to much stuff to do..

started off with some fresh trout i caught and made a brine mix with 

water

brown sugar

salt

cajun seasoning

for the salmon i used 

water

brown sugar

salt

fresh lemon juice

i also made a brush sauce with

butter

honey

maple syrup

fresh lemon juice

i also sprinkled on some webbers grilling lemon and pepper flakes on the fish before they were put in the smoker

i brined them for 12 hours in the fridge, pulled out and rinsed off and patted dry with some paper towels.

for smoke i used alder wood with a bit of cherry.  temp was set at 175 in the MES 40, for a smoke time of 4 hours.

the skin on the trout and salmon stuck to the grate even thou i coated the rack with pam cooking spray..i need to find something better to use.  

thanx for looking

 

tjohnson

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Dec 29, 2009

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Savage, MN

• Jun 25, 2011

• #2

Looks Awesome!

Todd

 

Bearcarver

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Sep 12, 2009

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18,182

Macungie, PA

• Jun 25, 2011

• #3

That looks fantastic Red !!!!

I could devour a bunch of that real easy!!

Good to see ya.

Thanks,

Bear

 

beer-b-q

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• Jun 25, 2011

• #4

Looks Delicious...

 

SmokinAl

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Central Florida (Sebring)

• Jun 26, 2011

• #5

Yummy!

 

venture

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Aug 1, 2008

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Central California

• Jun 26, 2011

• #6

Great looking fish.

Good luck and good smoking.

 

max-paul

Fire Starter

Jun 26, 2010

55

10

Warrenton, MO

• Jul 3, 2011

• #7

Hi Red,

I am new here and reading through all of the post I can. Just did some salmon and I was not happy with the brine that I read somewhere else. 2 c of soy with 2 Tsp of brown sugar. Fish came out looking good, but each bite is like a mouthful of salt. Your brine sounds great. If you dont mind, I would like to try it on the next batch of salmon. Thanks for sharing so us newbies can try it out. Mouth is watering looking at your results.

BTW any suggestions on how much of the water, lemon juice, salt and brown sugar? Thats how bad of a newbie I am.

 

Last edited: Jul 3, 2011

redneck69

Smoking Fanatic

Original poster

Thread starter

Oct 26, 2010

573

17

Western Nebraska

• Jul 6, 2011

• #8

Max-Paul said:

Hi Red,

I am new here and reading through all of the post I can. Just did some salmon and I was not happy with the brine that I read somewhere else. 2 c of soy with 2 Tsp of brown sugar. Fish came out looking good, but each bite is like a mouthful of salt. Your brine sounds great. If you dont mind, I would like to try it on the next batch of salmon. Thanks for sharing so us newbies can try it out. Mouth is watering looking at your results.

BTW any suggestions on how much of the water, lemon juice, salt and brown sugar? Thats how bad of a newbie I am.

Click to expand...

i used

1/2 gallon of tap water

2 cups light brown sugar

1/2 cup salt

2 fresh squeezed lemons

brined overnight, rinsed and pat dried with paper towels, let air dry for about 4 hours and put into the smoke