Smoked Trout

Discussion in 'Fish' started by snot00011, May 19, 2015.

  1. snot00011

    snot00011 Fire Starter

    Started some smoked Trout from a great weekend of fishing.
     
    Last edited: May 19, 2015
  2. snot00011

    snot00011 Fire Starter

     
  3. fester

    fester Smoke Blower

    Pic's are great but what is on it and how did you smoke them?
     
  4. snot00011

    snot00011 Fire Starter

    Brown Sugar, garlic, salt, and pepper. Smoking them in a Big Chief with Apple chips.
     
  5. snot00011

    snot00011 Fire Starter


    Completed fish
     
  6. snot00011

    snot00011 Fire Starter

     
  7. That looks tasty! I have a big chief and i love it. So, how long did you smoke the trout?


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  8. snot00011

    snot00011 Fire Starter

    Smoked them for 3hrs.
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Do you normally leave the dry brine in the fish for smoking?
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Same question again. Does that not make them incredibly salty. I dry cure my trout fillets too but as they are relatively thin I find that you have to be careful how long they are left in contact with the cure. For trout this is usually only 2 hours and then I rinse off all the cure before smoking.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I am not sure if you are aware of the "pellicle" concept. To achieve it you need to wash the brine off and dry the fillets before smoking.
     
  12. snot00011

    snot00011 Fire Starter

    First time doing this. My Uncle has been doing this forever and a day and I asked him how he does it and did what he does.
     
  13. snot00011

    snot00011 Fire Starter

    I have not heard of the pellicle concept. If it is truly that bad I will still eat them and I will chalk it up to a learning experience.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is not criticism . Far from it: it's just that in most threads about smoked fish you will see washed fillets.

    Pellicle is the sticky layer that appears on the flesh after letting the brined fish dry for hours-overnight. Legend is it makes for better smoke absorption.
     
  15. snot00011

    snot00011 Fire Starter

    I understand and not taking hard. I asked him about washing them when he gave me the instruction and he said no. Going to let them sit for a couple of days then take the bones out.
     
  16. Very fun!! I bet they are delicious!!! Cheers! - Leah
     
  17. snot00011

    snot00011 Fire Starter

    I ended up washing them off when I deboned them it was a bite much. But with cream cheese and cracker not bad.
     

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