Search results for query: *

Thanks for the instructions. I'll have to give a dry brine a try. We had a banner day in the stream last Monday and have about two dozen fillets still in the freezer.

Smoked another batch of trout. The pro smokers who had tried my first batch said it was spot on, but family and friends said it was too salty. So this time I halved the salt in my brine. We wanted to serve it at a party the day after we got back from our fishing excursion, so I could only let...

I don't mind the sweetness, in fact I like it, but I would like a little more balance between the flavors. I didn't cook to 160 by design, I just left them in until they had reached the right level of moisture. I only mentioned it because I was surprised how slowly the temperature of the meat...

For all my inexperience, they turned out surprisingly successful! They are more sweet than salty, very smokey, and very moist (perhaps a bit too moist - in the future I will make sure they go in a bit drier). They were in the smoker for a total of of 2 hrs 45 minutes. Even with the smoker set on...

Finally smoking 8 fillets tonight. I couldn't find a good place to let my fillets sit out to form a pellicle. I didn't want the whole house smelling of raw trout, but I didn't want to just leave them exposed outdoors. So I got creative and made a magnetic-mount "screen door" for my smoker...

I will be surprised if it's actually detectable, but I had a little airline bottle of it that I have no better use for. I am also using orange wood, so there might be a slight hint.

Just put 8 rainbow fillets in brine. I went with 3 parts brown sugar to 1 part salt, plus a healthy sprinkle of dill and a jigger of Cointreau just for something different. I plan on smoking it this evening after work.

A friend is suggesting dry white wine instead of water for my brine...anybody ever try this?

Hi everyone, I live in Missouri and my wife and I regularly go trout fishing with our friends down in the Ozarks. After staring at a freezer full of rainbow fillets long enough, one feels compelled to get creative preparing them. I remembered the delicious smoked fish my grandfather used to...