Recent content by steveinhants

Hope everyone is well. Following on from my last question around cold smoked trout...... if I have frozen the fillets and thawed them in a fridge for 24 hours prior to brining and smoking, is it possible (safe) to refreeze them after the smoking process? If so, is it best to vac pack them first...

Which leads back to my original question though, of how do they measure if they dry brine?

So that means that all providers of smoked trout do wet brining? Otherwise how are they conforming to these standards set?

My process: Catch, gut and place on ice. Fillet and wash 50/50 salt and sugar mix over the fillets on a rack Fridge for 24 hours usually Wash, return to fridge to dry Cold Smoke for 12 - 18 hours depending on numbers and size The bit that is confusing me is after reading a document from the...

Hello everyone, I'm after some help please! I've been using a dry cure on my rainbow trout fillets and cold smoking them with great results. I have a bunch of friends who want some so I started to read around guidlines and discovered that 'salt content in the aqueous phase should be 3.5%'. How...