Had some trout in the freezer that needed to be dealt with so....
I used my good friends recipe for the dry brine.
{dry brine for smoked fish
In the cuisinart, or mixed thoroughly by hand, combine the following:
1C brown sugar
1/8 C salt
1T rosemary, ground or crushed first
1t basil
½ t marjoram
½ t tarragon
½ t black pepper
¼ t thyme
Sprinkle liberally on the fish, cut into 1 ½ -2” wide strips, skin on. Layer about 1/8” deep and gently pat down a little. Use about 1 ½ recipes for a full little chief smoker of fresh fish. Use about twice that (3 recipes) for old, tired freezer fish with any freezer burn trimmed off. Let sit for about 2 hours or so on the counter (more for old fish) Smoke with 3 full pans of alder in little chief for 6-7 hours depending on temp of surrounding air and thickness of fish.}
The smoking directions are for a Lil chief because that's how the northwest rolls!
I smoked mine in my GOSM using my AMPS with pecan dust, I am in love with pecan wood!
I brinded my fish in layers overnight in the fridge, in the morning there is a sticky syrup in the bottom/surrounding the fish so the dry brine kinda turns into a wet brine.....
I rinse and let sit on the counter for an hour to 1 1/2 hours to form a pellicle.
In the smoker, the toothpick is marking the rack that I sprinkled with old bay garlic and herb seasoning, a nice touch.
Another shot, showing the AmazeN Pellet smoker hard at work!
Fresh off the smoker, I would call this "trout candy" yes it is that good folks!
All packaged up and ready for the freezer!
I used my good friends recipe for the dry brine.
{dry brine for smoked fish
In the cuisinart, or mixed thoroughly by hand, combine the following:
1C brown sugar
1/8 C salt
1T rosemary, ground or crushed first
1t basil
½ t marjoram
½ t tarragon
½ t black pepper
¼ t thyme
Sprinkle liberally on the fish, cut into 1 ½ -2” wide strips, skin on. Layer about 1/8” deep and gently pat down a little. Use about 1 ½ recipes for a full little chief smoker of fresh fish. Use about twice that (3 recipes) for old, tired freezer fish with any freezer burn trimmed off. Let sit for about 2 hours or so on the counter (more for old fish) Smoke with 3 full pans of alder in little chief for 6-7 hours depending on temp of surrounding air and thickness of fish.}
The smoking directions are for a Lil chief because that's how the northwest rolls!
I smoked mine in my GOSM using my AMPS with pecan dust, I am in love with pecan wood!
I brinded my fish in layers overnight in the fridge, in the morning there is a sticky syrup in the bottom/surrounding the fish so the dry brine kinda turns into a wet brine.....
I rinse and let sit on the counter for an hour to 1 1/2 hours to form a pellicle.
In the smoker, the toothpick is marking the rack that I sprinkled with old bay garlic and herb seasoning, a nice touch.
Another shot, showing the AmazeN Pellet smoker hard at work!
Fresh off the smoker, I would call this "trout candy" yes it is that good folks!
All packaged up and ready for the freezer!
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