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Smoked Trout with Q-view

smokingloon

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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

6435d085_DSCN0036.jpg


Let fillets soak in the brine for 8 hours

 
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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.

1ddb9bcc_DSCN0041.jpg
 

boykjo

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those look great.... smoked fish cant get any better........... thanks for sharing...........
 

Bearcarver

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Very very nice Loon !

Thanks for the view,

Bear
 

mballi3011

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Man oh Man I bet I could hurt myself eating those yummO looking morsels of pure goodness. Great Job and your brine sounds good too.
 

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