Rainbow Trout - Brine

jeffro99

Newbie

Original poster

Jul 17, 2013

26

10

• Jun 1, 2016

• #1

Hey guys having my first go at smoking some rainbow trout fillets does anybody have a go to brine wet or dry that they are willing to share?

thanks

 

nikkig

Newbie

Jun 1, 2016

2

10

Wyoming

• Jun 1, 2016

• #2

Good Morning Jeffro99

I made my first smoked trout last summer and I found a fabulous brine on the Montana Outdoors magazine website.  The article also has good instructions on how to smoke trout.  Enjoy!

Nikki

http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm#.V07x1JErKUk

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 1, 2016

• #3

jeffro99 said:

 
Hey guys having my first go at smoking some rainbow trout fillets does anybody have a go to brine wet or dry that they are willing to share?

thanks

Click to expand...

Below are two of my Step by Steps.

They are both using the same Brine, but the difference is the length of time I brined the fish, due to the thickness of the pieces.

Hope that helps.

Smoked Salmon      

Smoked Brook Trout & Tilapia

Bear

 

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Jun 1, 2016

• #4

jeffro99 said:

 
Hey guys having my first go at smoking some rainbow trout fillets does anybody have a go to brine wet or dry that they are willing to share?

Click to expand...

Hi Jeffro - Below is my step by step for dry curing and cold smoking Salmon and Trout. I sell quite a lot of this.

http://www.smokingmeatforums.com/t/237224/smoking-fish-an-old-dog-can-still-learn-new-tricks

 

smokethefish

Newbie

May 29, 2016

21

18

Brooklyn

• Jun 1, 2016

• #5

jeffro99 said:

 
Hey guys having my first go at smoking some rainbow trout fillets does anybody have a go to brine wet or dry that they are willing to share?

thanks

Click to expand...

I have an excellent brine recipe.

First we should start by the size of the rainbow trout fillets and if they are skin on or skin off. I actually don't like this question so much as there are a lot of variable that go into making a brine. Is it fresh fillets, skin on? 4/6 8/10, etc. There's many ways to make a brine and you always need to know the FULL picture.

Is this going to be hot smoked or cold smoked? That too will affect the brine.

I actually wrote a chart about the brining for cold smoked salmon, and how it should work (according to science and a lot of paid research) but depending on the information you'll provide us with we can tweak the recipe.

http://www.smokethefish.com/2016/06/01/making-the-perfect-brine-for-salmon-wet-brine/

 

jeffro99

Newbie

Original poster

Thread starter

Jul 17, 2013

26

10

• Jun 2, 2016

• #6

SmokeTheFish said:

 
I have an excellent brine recipe.

First we should start by the size of the rainbow trout fillets and if they are skin on or skin off. I actually don't like this question so much as there are a lot of variable that go into making a brine. Is it fresh fillets, skin on? 4/6 8/10, etc. There's many ways to make a brine and you always need to know the FULL picture.

Is this going to be hot smoked or cold smoked? That too will affect the brine.

I actually wrote a chart about the brining for cold smoked salmon, and how it should work (according to science and a lot of paid research) but depending on the information you'll provide us with we can tweak the recipe.

http://www.smokethefish.com/2016/06/01/making-the-perfect-brine-for-salmon-wet-brine/

Click to expand...

They were caught last weekend and now in the freezer, skin on, and fish were all around the 4-5 lbs mark. will be hot smoked using MES 30

 

smokethefish

Newbie

May 29, 2016

21

18

Brooklyn

• Jun 2, 2016

• #7

jeffro99 said:

 
They were caught last weekend and now in the freezer, skin on, and fish were all around the 4-5 lbs mark. will be hot smoked using MES 30

Click to expand...

Hey Jeffro99. Here's what I would do if I were you.

Make sure they are fully thawed, put it in a 30* Salometer liquid brine with about 5 gallons of brown sugar, mix it well and let it sit for approximately 12-16 hours.

I would then remove it from the brine, give it a fresh water rinse for about 5 minutes, hand it back and hot smoke it the traditional way. Dry it at 85* F then slowly raise the temp until 160* F, start the smoke when the internal temperature reaches 110* F and the fish feels "DRY" with a nice pellicle. And smoke until it reaches 136* F. You won't be disappointed!