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+--- Thread: Smoked Steelhead (/showthread.php?tid=174544)
Smoked Steelhead - tubeN2 - 12-18-2004
[size 1]The flavor of your fish will be the product of the wood aged to generate the smoke. A well seasoned hard wood (e.g. Hickory-a Fruit Wood) will make a good type of wood to use. You should try several types of wood or wood sawdust to find the one which you prefer.
The fish is most often soaked in a brine before smoking. A fish the size (12”-14”) you are catching will take up the salt from the brine very quickly. The brining may take a few times before you come up with the formula which you like.
Steelhead
Brine
1 Gallon Water
1 Cut Salt
¼ Cup Lemon Juice
¼ Cup Brown Sugar [/size] [indent][font "Arial"][size 2]
Some smokers will add hot sauce or liquid smoke to the brine to add flavors. For fish of the 12-18 inch size the time in the brine should be about 2 hours.
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