advice on steelhead?

Discussion in 'Messages for All Guests and Members' started by stoneysmama, Feb 8, 2008.

  1. stoneysmama

    stoneysmama Newbie

    I'm gonna smoke a pork shoulder tomorrow and thought I'd try some steelhead filets too. Now I see I should brine for 3 days first -- think I could do without that?
     
  2. geek with fire

    geek with fire Master of the Pit OTBS Member

    I'm not expert on steelhead, but as I understand it's a combination of trout and salmon. With either fish, a brine would do you good, but personally think 3 days is a little steap. For fillets, I would think a few hours would be sufficient. Make sure to rinse well and re-season.

    As for cooking, for handling purposes, I would cook them on a wet cedar plank. Cook until it flakes with a fork.
     
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    At most brine them for 24 hours which is on the steep side. Take them out, rinse, pat dry and put them on a rack so that air can circulate on both sides. Leave in the fridge until the pellatin has formed.

    Once it has, you're good to go to smoke.
     

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