Smoke day at my house.
Two rainbow trout and two speckled trout.
Three day process.
Basically taken from Kummok's post from the bradley forum.
1st: let sit in brine\cure over night.
Soak in your own brine recipe for 12 hours at refrigerator temps . For more complete brining throughout, place a stainless steel or wooden grate over the top of the meat to hold it under the brine. Stir fish a few times during the brining process. The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, seasonings to develop your own.
1 gallon cold water
1 quart teriyaki OR soy sauce
1 cup pickling salt
2 Lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
2nd: After brining remove and let them sit in fridge over night. This is called GLAZING
Place fish in a single layer on drying racks and ensure that the pieces DON’T touch each other. Dry in a cool, shady place until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch. This allows the smoke to stick better.
3rd: SMOKING
Apply smoke for as long as you like. I like lots.
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish
During the last step I apply a coating of maple syrup to give the fish that candy taste.
Two rainbow trout and two speckled trout.
Three day process.
Basically taken from Kummok's post from the bradley forum.
1st: let sit in brine\cure over night.
Soak in your own brine recipe for 12 hours at refrigerator temps . For more complete brining throughout, place a stainless steel or wooden grate over the top of the meat to hold it under the brine. Stir fish a few times during the brining process. The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, seasonings to develop your own.
1 gallon cold water
1 quart teriyaki OR soy sauce
1 cup pickling salt
2 Lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
2nd: After brining remove and let them sit in fridge over night. This is called GLAZING
Place fish in a single layer on drying racks and ensure that the pieces DON’T touch each other. Dry in a cool, shady place until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch. This allows the smoke to stick better.
3rd: SMOKING
Apply smoke for as long as you like. I like lots.
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish
During the last step I apply a coating of maple syrup to give the fish that candy taste.
