Smoked Rainbows

[ryan y]

Took a dozen trout out of the freezer and thawed them out.

20160205_235535.jpg

• ryan y
• Feb 6, 2016

Dry brine: 4 cups dark brown sugar, 1 cup salt, 2 tbsp black pepper

20160206_000957.jpg

• ryan y
• Feb 6, 2016

12 hrs later (pretty sure this was way too long)

20160206_122331.jpg

• ryan y
• Feb 6, 2016

20160206_131130.jpg

• ryan y
• Feb 6, 2016

20160206_131205.jpg

• ryan y
• Feb 6, 2016

Are they supposed to look like that after coming out of the brine? I know I left them in too long...are they salvageable?

 

[daveomak]

Smoke them and eat them....    maybe soak in fresh water for a bit to get rid of some of the salt....

 

[ryan y]

Tried smoking them but after less than two hrs they were hard as a rock. Next time going to use a wet brine and reduce the time.

 

[high on smoke]

I used 2 cups brown sugar to 1 cup Kosher salt, and brined for 12 hours also.  My trout did look similar to yours after I took them out of the brine and rinsed them off.  My trout turned out dynamite.  Not sure why yours didn't?  What temp did you smoke them at?  I was at 160 for the last two batches, got the internal temp up to 140, and they were perfect.