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Smoked Trout with Q-view

post #1 of 4
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Last weekend we caught a bunch of cutthroat trout on Henry's Lake in Island Park Idaho. I ended up with just over 10 lbs of fillets for smoking.  Below is the Brine recipe I used, (Minor adjustments to Bearcarver's Salmon Recipe) the fish turned out very good, but adding the fresh Jalapeno's still pretty mild in flavor.

 

1st Batch Brine:

 

1/2 quart apple juice

1/2 water

1/3 cup soy sauce

1/3 cup kosher salt

1/2 brown sugar

1 tsp Garlic powder

1 tsp Onion Powder

1 tsp Cayenne Powder 

 

2nd Batch Brine:

 

1/2 quart apple juice

1/2 water

1/3 cup soy sauce

1/3 cup kosher salt

1/2 brown sugar

1 tsp Garlic powder

1 tsp Onion Powder

1 tsp Cayenne Powder  

4 Fresh Jalapeno's diced

4 Fresh Garlic Cloves Diced

 

DSCN0036.JPG

Let fillets soak in the brine for 8 hours

 

 DSCN0039.JPG

 

Smoked and Sealed, didn't get a Pic's when they came out of the smoker. It was about 1:30 or 2:00 AM Tuesday Morning when I finally got the fillets out of the Smoker.

 

DSCN0041.JPG

post #2 of 4

those look great.... smoked fish cant get any better........... thanks for sharing...........

post #3 of 4

Very very nice Loon !

 

 

Thanks for the view,

Bear

post #4 of 4

Man oh Man I bet I could hurt myself eating those yummO looking morsels of pure goodness. Great Job and your brine sounds good too.

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