Rainbow Trout - Brine

Discussion in 'Fish' started by jeffro99, Jun 1, 2016.

  1. jeffro99

    jeffro99 Newbie

    Hey guys having my first go at smoking some rainbow trout fillets does anybody have a go to brine wet or dry that they are willing to share?

    thanks
     
  2. nikkig

    nikkig Newbie

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Below are two of my Step by Steps.

    They are both using the same Brine, but the difference is the length of time I brined the fish, due to the thickness of the pieces.

    Hope that helps.

    Smoked Salmon      

    Smoked Brook Trout & Tilapia

    Bear
     
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

  5. I have an excellent brine recipe.

    First we should start by the size of the rainbow trout fillets and if they are skin on or skin off. I actually don't like this question so much as there are a lot of variable that go into making a brine. Is it fresh fillets, skin on? 4/6 8/10, etc. There's many ways to make a brine and you always need to know the FULL picture.

    Is this going to be hot smoked or cold smoked? That too will affect the brine.

    I actually wrote a chart about the brining for cold smoked salmon, and how it should work (according to science and a lot of paid research) but depending on the information you'll provide us with we can tweak the recipe.

    http://www.smokethefish.com/2016/06/01/making-the-perfect-brine-for-salmon-wet-brine/
     
  6. jeffro99

    jeffro99 Newbie

    They were caught last weekend and now in the freezer, skin on, and fish were all around the 4-5 lbs mark. will be hot smoked using MES 30
     
  7. Hey Jeffro99. Here's what I would do if I were you.

    Make sure they are fully thawed, put it in a 30* Salometer liquid brine with about 5 gallons of brown sugar, mix it well and let it sit for approximately 12-16 hours.

    I would then remove it from the brine, give it a fresh water rinse for about 5 minutes, hand it back and hot smoke it the traditional way. Dry it at 85* F then slowly raise the temp until 160* F, start the smoke when the internal temperature reaches 110* F and the fish feels "DRY" with a nice pellicle. And smoke until it reaches 136* F. You won't be disappointed!
     

Share This Page