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smoked trout and salmon

post #1 of 8
Thread Starter 

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.

 

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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

 

post #2 of 8

Looks Awesome!

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #3 of 8

That looks fantastic Red !!!!

 

I could devour a bunch of that real easy!!

 

Good to see ya.

 

Thanks,

Bear

post #4 of 8

Looks Delicious...

post #5 of 8

Yummy!

post #6 of 8

Great looking fish.

 

Good luck and good smoking.

post #7 of 8

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.


Edited by Max-Paul - 7/3/11 at 6:08pm
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Max-Paul View Post

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.

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

 

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