Smoked Trout

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STH FEVOR
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2007/08/18 19:08:41 (permalink)

Smoked Trout

Im getting ready to smoke up a batch, and was looking to try other brine mixtures, the one i use now is curing salt, brown sugar, white sugar, cinnamon sticks, and garlic power. I'd like to try something new so if you have any brine mixtures it will be appreciated.....
#1

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    peacymike
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    RE: Smoked Trout 2007/08/18 20:08:29 (permalink)
    hay if you have a dollar store around you go to it they have it and it 's great to smoke .1 buck buys the jar and it's real good but i put more surger in it to get the taste and vingar  try it. you can't go wroung [dream on]
    #2
    bubba-jet
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    RE: Smoked Trout 2007/08/18 21:26:27 (permalink)
    They are so darned hard to keep lit. He. He. Couldnt resist fellas.
    #3
    deadhorse11
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    RE: Smoked Trout 2007/08/21 10:33:04 (permalink)
    Big papers!
     
     
     





    1

    cup brown sugar


    1/4

    cup salt


    4

    cups apple cider (or juice)


    2

    cinnamon sticks


    1

    teaspoon fennel seeds


    1

    teaspoon whole allspice


    1

    teaspoon black peppercorns


    2

    bay leaves


    1

    teaspoon red pepper flakes


    6

    sprigs thyme (or 1/2 teaspoon dried thyme)
    #4
    pghmarty
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    RE: Smoked Trout 2007/08/21 12:57:44 (permalink)
    Vanilla Smoked Trout Recipe
    courtesy of The Greenbrier

    6 trout fillets, skin on and boneless
    Brine:
    1 1/2 gallons cold water
    1 cup light brown sugar
    4 vanilla beans, split and scraped
    1/2 cup ground black pepper
    1 cup kosher salt
    2 tablespoons vanilla extract

    Mix cold water, brown sugar, vanilla beans, pepper, kosher salt and vanilla extract together and refrigerate for 1 day. Place trout in brine for 30 minutes. Air dry (uncovered) on racks in refrigerator for 1 hour. Place trout in smoker. Cold smoke for 30 minutes at 90 degrees. Reserve in refrigerator (up to 2 days) until ready to cook. Saute trout when ready to assemble. Heat saute skillet with minimal amount of vegetable oil. Saute skin side up over medium heat for 1 minute and then repeat process with skin side down. Remove from skillet and remove skin prior to service.
    post edited by pghmarty - 2007/08/21 13:09:08
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    pghmarty
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    RE: Smoked Trout 2007/08/21 12:59:51 (permalink)
    Smoked Salmon Recipe
    courtesy Alton Brown     Show:  Good Eats Episode:  Where There's Smoke, There's Fish

    1 cup kosher salt
    1/2 cup sugar
    1/2 cup dark brown sugar
    1 tablespoon crushed black peppercorns
    2 large salmon fillets or sides, pin bones removed

    In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
    Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
    Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
    Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

    Cook's Note: Trout, mackerel, and bluefish also smoke well.
    post edited by pghmarty - 2007/08/21 13:02:37
    #6
    pghmarty
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    RE: Smoked Trout 2007/08/21 13:04:34 (permalink)
    Rainbow Trout Roasted on a Cedar Plank Recipe
     BBQ with Bobby Flay Episode:  New Mexico
    2 teaspoons salt
    1 tablespoon freshly ground black pepper
    1 tablespoon red chili powder
    1 teaspoon herbes de Provence
    6 (8 to 10-ounce) Rainbow trout, cleaned, deboned
    12 thin lemon slices
    6 (10-inch) untreated cedar boards

    Prepare and preheat your grill by building a fire on 1 side of the grill. In a small bowl, mix together the salt, pepper, red chili powder, and herbes de Provence. Open each trout's belly and lightly rub on the chili spice mixture. Next, place 2 lemon slices into each trout's belly and then carefully place each trout onto a cedar plank. Cook the trout planks in a covered barbecue away from direct heat for 15 minutes. Then, move the planks over the direct heat and cook for an additional 5 to 7 minutes, covered. The cedar planks will begin to smoke, and the trout will begin to turn golden brown. Once the trout is finished cooking, remove the planks from the grill and set aside. Carefully, lift the fish off the plank and serve.
    post edited by pghmarty - 2007/08/21 13:08:17
    #7
    STH FEVOR
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    RE: Smoked Trout 2007/08/22 17:19:48 (permalink)
    Thanks to deadhorse11@pghmarty, all ready did a batch up and used my recipe, but when i do another one up i'll definately be trying the one's you guy's gave to me. Again much thank's.....
    #8
    steelerfan
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    RE: Smoked Trout 2007/08/22 18:13:04 (permalink)
    Sounds Good
    #9
    woodnickle
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    RE: Smoked Trout 2007/08/22 19:21:57 (permalink)
    Marty you make me hungry. Don,t even like trout.

    #10
    deadhorse11
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    RE: Smoked Trout 2007/08/23 10:54:35 (permalink)
    Here's one for the oven that softens the bones like sardines.
    I've put orange juice in when I didn't have any bacon & it turned out pretty good as well.
     
    Clean trout.
    Sprinkle inside with salt pepper.
    Place 6 strips of bacon on bottom of pan.
    Place fish on top of bacon.
    Lay 6 strips of bacon over the fish.
    Put a cover on the dish and bake at 250 degrees Fahrenheit for 6 hours.
    At the end the bones will be soft like canned salmon.
     
    #11
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