- Mar 1, 2014
- 1,939
- 1,040
Picked up a pack of farmed whole trout from Costco and was planning on pan frying, but now considering hot smoking some or all of them. Have a few questions.
Is a brine, dry or otherwise, a good idea? Cure?
Any other spices go well?
What's a good temp to smoke at and is there a desired IT, or do you go by look and feel?
Once smoked, can you freeze it whole or would it be better to pull the meat first?
Thanks!
Is a brine, dry or otherwise, a good idea? Cure?
Any other spices go well?
What's a good temp to smoke at and is there a desired IT, or do you go by look and feel?
Once smoked, can you freeze it whole or would it be better to pull the meat first?
Thanks!