Smoked Rainbows

ryan y

Fire Starter

Original poster

Jan 15, 2016

44

32

West Virginia

• Feb 6, 2016

• #1

Took a dozen trout out of the freezer and thawed them out.

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• ryan y
• Feb 6, 2016

Dry brine: 4 cups dark brown sugar, 1 cup salt, 2 tbsp black pepper

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• ryan y
• Feb 6, 2016

12 hrs later (pretty sure this was way too long)

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• ryan y
• Feb 6, 2016

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• ryan y
• Feb 6, 2016

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• ryan y
• Feb 6, 2016

Are they supposed to look like that after coming out of the brine? I know I left them in too long...are they salvageable?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 6, 2016

• #2

Smoke them and eat them....    maybe soak in fresh water for a bit to get rid of some of the salt....

 

ryan y

Fire Starter

Original poster

Thread starter

Jan 15, 2016

44

32

West Virginia

• Feb 8, 2016

• #3

Tried smoking them but after less than two hrs they were hard as a rock. Next time going to use a wet brine and reduce the time.

 

high on smoke

Newbie

Jan 18, 2016

6

10

Southern Wisconsin

• Feb 12, 2016

• #4

I used 2 cups brown sugar to 1 cup Kosher salt, and brined for 12 hours also.  My trout did look similar to yours after I took them out of the brine and rinsed them off.  My trout turned out dynamite.  Not sure why yours didn't?  What temp did you smoke them at?  I was at 160 for the last two batches, got the internal temp up to 140, and they were perfect.