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Simple Smoked Trout

post #1 of 2
Thread Starter 

 

Nothing fancy, but very tasty!

 

Brine fish for an hour in cold water, sea salt.  I did this in a big plastic zip lock.  Beyond an hour, store in fridge.

 

Pre heat your smoker.  Lower temp is better.  I could not get below 215f.

 

Add apple wood chunks to smoker.

 

Tin foil.

 

Insert digital probe as you are laying the fish on the smoker.

 

Cook until internal temp is 140f.

 

Remove from smoker and enjoy!!!

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Brine

 

Cook at 215f  until IT is 140f.  

 

This will take about one hour.

 

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Edited by CaptJay - 8/30/15 at 1:21pm
post #2 of 2

Looks Real Good, Jay!!!:drool:drool

 

If you need more smoke flavor, think about getting a couple of these "Q-Matz":

 

http://www.amazenproducts.com/SearchResults.asp?Cat=46

 

 

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