Last weekend we caught a bunch of cutthroat trout on Henry's Lake in Island Park Idaho. I ended up with just over 10 lbs of fillets for smoking. Below is the Brine recipe I used, (Minor adjustments to Bearcarver's Salmon Recipe) the fish turned out very good, but adding the fresh Jalapeno's still pretty mild in flavor.
1st Batch Brine:
1/2 quart apple juice
1/2 water
1/3 cup soy sauce
1/3 cup kosher salt
1/2 brown sugar
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Cayenne Powder
2nd Batch Brine:
1/2 quart apple juice
1/2 water
1/3 cup soy sauce
1/3 cup kosher salt
1/2 brown sugar
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Cayenne Powder
4 Fresh Jalapeno's diced
4 Fresh Garlic Cloves Diced
Let fillets soak in the brine for 8 hours
Smoked and Sealed, didn't get a Pic's when they came out of the smoker. It was about 1:30 or 2:00 AM Tuesday Morning when I finally got the fillets out of the Smoker.
1st Batch Brine:
1/2 quart apple juice
1/2 water
1/3 cup soy sauce
1/3 cup kosher salt
1/2 brown sugar
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Cayenne Powder
2nd Batch Brine:
1/2 quart apple juice
1/2 water
1/3 cup soy sauce
1/3 cup kosher salt
1/2 brown sugar
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Cayenne Powder
4 Fresh Jalapeno's diced
4 Fresh Garlic Cloves Diced
Let fillets soak in the brine for 8 hours
Smoked and Sealed, didn't get a Pic's when they came out of the smoker. It was about 1:30 or 2:00 AM Tuesday Morning when I finally got the fillets out of the Smoker.