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Smoked trout and haddock

post #1 of 9
Thread Starter 
Needed to replenish the (hot) smoked fish stock.

Ready for smoke after dry brining (no sugar) and pellicle forming.


Last trout smoke on big chief was a big success. Let's see if I mastered the process to a repeatable procedure.

Haddock ...first time on the chief.
post #2 of 9
Thread Starter 
Haddock done


Trout too
post #3 of 9
Thread Starter 
I am on a roll... another round of trout is kissing smoke. 14 fillets (3kg).
After dry brine, washing and drying.
post #4 of 9
Tasty looking fish! Love making smoked trout dip!
post #5 of 9
Thread Starter 
Care to share the dip recipe?
post #6 of 9
Thread Starter 
....and done
post #7 of 9
Thread Starter 
post #8 of 9
Thread Starter 
post #9 of 9
Thread Starter 
Proof that it tasted awesome


Leah wouldn't leave the skin behind.
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