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    Re-freezing smoked trout

    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...
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    Salt content help needed - Trout

    Which leads back to my original question though, of how do they measure if they dry brine?
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    Salt content help needed - Trout

    So that means that all providers of smoked trout do wet brining? Otherwise how are they conforming to these standards set?
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    Salt content help needed - Trout

    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...
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    Salt content help needed - Trout

    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...
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