My wonderful hubby and my dad went camping this weekend and brought home 26 trout of various sizes. I took the smallest ten (all about 7-8 inch) and put them in a brine. My internet is messed up and the guy has to come re-align the satelite so I wasnt able to come to the forum to make sure I was doing this right and now I am sweating it pretty bad. I will feel terrible if I just messed up these treasures they brought home....
So I made a gallon of Pops Brine but I forgot the white sugar, so here is what I added:
1 Gallon filtered water
1/2 c kosher salt
1/2 c brown sugar
1 Tbsp cure #1
I put the fishies in the brine at around 3:30 yesterday afternoon. My plan was to take them out around 3 today and put the fan on them to dry out.
Did I just ruin these? I read Pop's whole thread about his wet cure so my understanding is that this amount of cure is not super strong so i am not super worried about that, I am more worried about the lack of sugar.
I read the book that came with the Little Chief, their recipe doesnt include cure #1 but I felt like from a safety standpoint I wanted to use it since from what the book says, these will be in the smoker for like 8 hours.
Thank you guys in advance for your help!! If I am slow to reply its because my stupid satelite internet is being super dumb....