Below are two of my Step by Steps.
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
Hi Jeffro - Below is my step by step for dry curing and cold smoking Salmon and Trout. I sell quite a lot of this.
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?
I have an excellent brine recipe.
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
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
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/
Hey Jeffro99. Here's what I would do if I were you.
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