Smoked Trout

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Brown Sugar, garlic, salt, and pepper. Smoking them in a Big Chief with Apple chips.
Do you normally leave the dry brine in the fish for smoking?
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.
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.
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.
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.
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.
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.
I ended up washing them off when I deboned them it was a bite much. But with cream cheese and cracker not bad. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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