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Smoked Trout with Q-view

Discussion in 'Fish' started by smokingloon, Oct 17, 2010.

  1. smokingloon

    smokingloon Newbie

    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

    [​IMG]

    Let fillets soak in the brine for 8 hours

     [​IMG]

    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.

    [​IMG]
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Very very nice Loon !

    Thanks for the view,

    Bear
     
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    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.