I haven't done it before, and a friend wants me to try it. He has a few
good size rainbow trout filets, and he's supposed to bring them by today or
tonight. I can freeze them and wait til later, but I wouldn't mind going
ahead and trying them, maybe tomorrow? I don't imagine it takes too long to
get them smoked and cooked through.

I have a ton of apple wood that I can use, would this be good? I was
thinking it would since it seems it's such a mild smoke flavor when I've
used it in the past.

Can you all give me good suggestions/tips?

Thanks!!!

frohe wrote:

43fan wrote:
I haven't done it before, and a friend wants me to try it. He has a
few good size rainbow trout filets, and he's supposed to bring them
by today or tonight. I can freeze them and wait til later, but I
wouldn't mind going ahead and trying them, maybe tomorrow? I don't
imagine it takes too long to get them smoked and cooked through.

I have a ton of apple wood that I can use, would this be good? I was
thinking it would since it seems it's such a mild smoke flavor when
I've used it in the past.

You'll want to brine those before you smoke em. There are several good
brines listed in the FAQ.

http://www.eaglequest.com/~bbq/faq2/10-8.html#10.10

How long it takes depends on the size of those filets and how hot a fire ya
use. Again the FAQ will give you some good pointers.

-frohe

I've smoked trout before, didn't brine them and the results were very
good. I simply put them in the smoker along with the rest of the stuff I
was smoking and they came out in around 2 hrs I think. I flaked one of
them and made a very tasty smoked trout salad.

Pete C.

43fan wrote:
I haven't done it before, and a friend wants me to try it. He has a
few good size rainbow trout filets, and he's supposed to bring them
by today or tonight. I can freeze them and wait til later, but I
wouldn't mind going ahead and trying them, maybe tomorrow? I don't
imagine it takes too long to get them smoked and cooked through.

I have a ton of apple wood that I can use, would this be good? I was
thinking it would since it seems it's such a mild smoke flavor when
I've used it in the past.

You'll want to brine those before you smoke em. There are several good
brines listed in the FAQ.

http://www.eaglequest.com/~bbq/faq2/10-8.html#10.10

How long it takes depends on the size of those filets and how hot a fire ya
use. Again the FAQ will give you some good pointers.

-frohe

43fan wrote:

I haven't done it before, and a friend wants me to try it. He has a few
good size rainbow trout filets, and he's supposed to bring them by today or
tonight. I can freeze them and wait til later, but I wouldn't mind going
ahead and trying them, maybe tomorrow? I don't imagine it takes too long to
get them smoked and cooked through.

I have a ton of apple wood that I can use, would this be good? I was
thinking it would since it seems it's such a mild smoke flavor when I've
used it in the past.

Can you all give me good suggestions/tips?

Thanks!!!



Brine them in

1 C salt
1 C sugar
1 gallon water

for about 3-4 hours. Pat them dry with paper towels and let
them air dry completely. I use a fan to speed things up.

Smoke them in the 200 F range until they just start to
flake in the thickest part, which is about 140 F
internal.

Great stuff, smoked trout. Very versatile. Smoked trout salad,
smoked trout terrine, sandwiches ... it's a long list.

--
Reg

"Abe" wrote in message
...
43fan wrote:
You'll want to brine those before you smoke em. There are several good
brines listed in the FAQ.

http://www.eaglequest.com/~bbq/faq2/10-8.html#10.10

How long it takes depends on the size of those filets and how hot a fire
ya
use. Again the FAQ will give you some good pointers.

I've smoked lots of fish, and brining, IMO, is definitely a no-no. A
light cure would be OK though.

I'm getting mixed messages here, but I have to say that my buddy that wants
me to do this, said that he'd tried it, and had brined the trout... and that
it basically turned out mushy.

I certainly don't want that to happen, so... that said, any other opinions?

Thanks!!

Abe wrote:

43fan wrote:
You'll want to brine those before you smoke em. There are several good
brines listed in the FAQ.

http://www.eaglequest.com/~bbq/faq2/10-8.html#10.10

How long it takes depends on the size of those filets and how hot a fire ya
use. Again the FAQ will give you some good pointers.


I've smoked lots of fish, and brining, IMO, is definitely a no-no. A
light cure would be OK though.

Eh? If you use a moderate amount of salt in the brine
it *is* a light cure.

Perhaps you're one those who thinks "brine" means enough
enough salt to float an egg... that's an old canard that
only applies if you're salting for preservation.

--
Reg

Abe wrote:

Abe wrote:


43fan wrote:
You'll want to brine those before you smoke em. There are several good
brines listed in the FAQ.

http://www.eaglequest.com/~bbq/faq2/10-8.html#10.10

How long it takes depends on the size of those filets and how hot a fire ya
use. Again the FAQ will give you some good pointers.


I've smoked lots of fish, and brining, IMO, is definitely a no-no. A
light cure would be OK though.

Eh? If you use a moderate amount of salt in the brine
it *is* a light cure.

Perhaps you're one those who thinks "brine" means enough
enough salt to float an egg... that's an old canard that
only applies if you're salting for preservation.

No, a brine is immersion in liquid. A cure is a dry method.

Wrong. The term applies to both wet and dry curing methods.

The word is derived from the fact that meat spoils, and treating
with salt "cures" the problem.

You've never heard of the term "wet cure", I take it.

http://www.3men.com/bacon_making.htm
http://en.wikipedia.org/wiki/Ham

Learn something new every day, eh?

--
Reg

"Abe" wrote in message
...
No, a brine is immersion in liquid. A cure is a dry method.

Wrong. The term applies to both wet and dry curing methods.

The word is derived from the fact that meat spoils, and treating
with salt "cures" the problem.

You've never heard of the term "wet cure", I take it.

http://www.3men.com/bacon_making.htm
http://en.wikipedia.org/wiki/Ham

Learn something new every day, eh?

OK, I stand corrected. Then I recommend a dry cure to the OP. A wet
cure with a delicate fish like trout, IMO, results in bad product.

I brined my Salmon for the first 5 or 6 years
Now I prefer a dry rub with my fish

Mike wrote:


I brined my Salmon for the first 5 or 6 years
Now I prefer a dry rub with my fish

I'm a salmon addict. We get fillets and just do an EVOO rub, followed
by a little salt, pepper and dill weed. What we like is a Hollandaise
on the side. It takes just a minute or two to make and if you have
extra, adding a little Tarragon to it gives you another good side for a
steak the next day.
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.

Mike wrote:

I brined my Salmon for the first 5 or 6 years
Now I prefer a dry rub with my fish

I often do both. Brine for moisture retention, rub for flavor.

They're not mutually exclusive.

--
Reg

"43fan" wrote in message
. ..
I haven't done it before, and a friend wants me to try it. He has a few
good size rainbow trout filets, and he's supposed to bring them by today or
tonight. I can freeze them and wait til later, but I wouldn't mind going
ahead and trying them, maybe tomorrow? I don't imagine it takes too long to
get them smoked and cooked through.

I have a ton of apple wood that I can use, would this be good? I was
thinking it would since it seems it's such a mild smoke flavor when I've
used it in the past.

Can you all give me good suggestions/tips?

Thanks!!!

Apple wood is good, but cherry is better. I've hot smoked a lot of trout
with just salt and pepper to season. It'll be cooked in under an hour.
It's a very good flavour without a lot of cat shagging around.

"Reg" wrote in message
. net...
Mike wrote:

I brined my Salmon for the first 5 or 6 years
Now I prefer a dry rub with my fish

I often do both. Brine for moisture retention, rub for flavor.

They're not mutually exclusive.

--
Reg


I meant Dry brine not Dry rub