The Fishin' Season is Open at Lake Sam's...

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thirdeye

Master of the Pit
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OTBS Member
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Dec 1, 2019
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The Cowboy State - Wyoming
... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025✔️.
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About 6 hours in the dry cure.
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Rinsed and re-seasoned with white pepper, black pepper and garlic powder.
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SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N Pitmaster's Choice pellets in my vintage Big Chief box smoker.
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Pulled after 3 hours at 120°, then moved to a 185° oven until the internal crept up to 137°. Tomorrow or the next day is sampling.
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Last edited:
This POST has the link to my cookin' site and my technique. I've used it for trout, steelhead and salmon for many years. The main difference in the cure time and smoking time is the thickness of the various fillets.
Ahh, forgot about that. I've been there on quite a few occasions looking at your various recipes...
 
Nice! I'm heading to Sams in the next few days for doggie meds, gotta see if they have any of that in stock.
 
... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025✔️.
View attachment 710762
View attachment 710763
About 6 hours in the dry cure.
View attachment 710764
Rinsed and re-seasoned with white pepper, black pepper and garlic powder.
View attachment 710765
SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N Pitmaster's Choice pellets in my vintage Big Chief box smoker.
View attachment 710766
View attachment 710767
Pulled after 3 hours at 120°, then moved to a 185° oven until the internal crept up to 137°. Tomorrow or the next day is sampling.
View attachment 710768
your title got me...was thinking ice fishing....lol
 
  • Haha
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