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anyone skin their trout before smoking? most of my eaters are 10-16" with the 10-12" going in a pan. I feel like my brine/smoke combo is where I want it, but I always notice that the meat that got direct smoke is sooo much more tasty. I tried cutting some slits in the skin and didn't really have any difference in taste. do any of you skin your trout before smoking? if so, how, and what do you do different to make sure you don't end up with trout jerky?
 

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brine 4-18 hours (depends a lot on when I think about it and when I want them done)
dry
smoke at 190 till internal 140 temp.

I've not tried a much slower smoke at lower temps with the finishing 30 min at 165 which I think is what you do, no?
 

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that looks like a delicious start.
NewGuy, when you have filleted 342,784,567,123,967,463,573,574,325,643 trout you get the hang of it!...
 

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brine 4-18 hours (depends a lot on when I think about it and when I want them done)
dry
smoke at 190 till internal 140 temp.

I've not tried a much slower smoke at lower temps with the finishing 30 min at 165 which I think is what you do, no?
Yah, I fillet mine. I do a 12 hour liquid brine lately it's been 1 gallon of water to 2cups of brown sugar 1 cup salt and 1 cup maple syrup, dry for 12 hours then smoke only Apple (no heat) for 2-3 hours shut down smoke and slowly bring up temp after basting with maple syrup for 5-6 hours and finish at 150. yah a lot of babysitting but it pays off.
 

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OR- Water, teriyaki, and brown sugar. Soak for 2-days. Smoke slow for many hrs.
 
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