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Rainbow Trout - Brine

post #1 of 7
Thread Starter 

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

post #2 of 7

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

post #3 of 7
Quote:
Originally Posted by jeffro99 View Post
 

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

 

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.

 

 
 
 
Bear
post #4 of 7
Quote:
Originally Posted by jeffro99 View Post
 

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?

 

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

post #5 of 7
Quote:
Originally Posted by jeffro99 View Post
 

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

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/

post #6 of 7
Thread Starter 
Quote:
Originally Posted by SmokeTheFish View Post
 

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/

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

post #7 of 7
Quote:
Originally Posted by jeffro99 View Post
 

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

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!

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