03-30-2011, 07:29 PM
This is one of my favorite brines from the Bradley smoker forum. If you haven't checked them out, google it. Click [url "http://www.susanminor.org/forums/showthread.php?445-Smoked-Trout"]here[/url] for the link.
[blue]Ingredients:[/blue]
[ul][li]5 pounds of trout fillets[/li][li]40 ounces cold water; (1 quart + 1 cup)[/li][li]1 cup coarse salt (8 ounces or 227 grams by weight)[/li][li]1 cup brown sugar or maple syrup[/li][li]4 ounces cognac (Not an expensive brand but a good quality cognac)[/li][li]4 ounces honey[/li][li]1/4 cup lemon juice; fresh[/li][li]1 onion; coarsely chopped[/li][li]2 cloves of garlic; coarsely chopped[/li][/ul][blue]Directions:[/blue]
[ol][li]Combine all ingredients; except fish in a large non-reactive container. Mix well until all the salt and sugar have dissolved.[/li][li]Place fillets in the brine, making sure that all parts of the fish are submerged. Refrigerate and brine for 18 hours for thick, large fillets; or for thinner fillets 1/2 inch thick or less brine for 5 to 7 hours. Occasionally stir the fish around.[/li][li]Remove fish from brine, and quickly rinse under cold water. Pat dry with paper towels and allow to air dry for two hours, or until the pellicle is formed.[/li][li]Place fillets in a 135 degree F (57 degrees C) preheated smoker. Apply two hours of smoke; preferably apple or cherry, and continue to cook until fillets reach the texture you like. Total smoke/cook time should be 6 to 7 hours.
[ul][li]Alternate smoke/cooking technique:
[ul][li]Starting at 110 degrees F (43 degrees C), for the first hour;[/li] [li]increase temperature to 140 degrees F (60 degrees C) for 1 hour;[/li] [li]then finish at 175 degrees F (80 degrees C); until the trout reach an internal temperature of 140 degrees F (60 degrees C).[/li] [/ul][/li][/ul][/li][li]For best results allow fish to "age" in the refrigerator for at least 24 hours. This will allow for the smoke and other flavors to fully blend together.[/li][li]Fillets will keep refrigerated for two weeks, and at least six months frozen.[/li][/ol]
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[blue]Ingredients:[/blue]
[ul][li]5 pounds of trout fillets[/li][li]40 ounces cold water; (1 quart + 1 cup)[/li][li]1 cup coarse salt (8 ounces or 227 grams by weight)[/li][li]1 cup brown sugar or maple syrup[/li][li]4 ounces cognac (Not an expensive brand but a good quality cognac)[/li][li]4 ounces honey[/li][li]1/4 cup lemon juice; fresh[/li][li]1 onion; coarsely chopped[/li][li]2 cloves of garlic; coarsely chopped[/li][/ul][blue]Directions:[/blue]
[ol][li]Combine all ingredients; except fish in a large non-reactive container. Mix well until all the salt and sugar have dissolved.[/li][li]Place fillets in the brine, making sure that all parts of the fish are submerged. Refrigerate and brine for 18 hours for thick, large fillets; or for thinner fillets 1/2 inch thick or less brine for 5 to 7 hours. Occasionally stir the fish around.[/li][li]Remove fish from brine, and quickly rinse under cold water. Pat dry with paper towels and allow to air dry for two hours, or until the pellicle is formed.[/li][li]Place fillets in a 135 degree F (57 degrees C) preheated smoker. Apply two hours of smoke; preferably apple or cherry, and continue to cook until fillets reach the texture you like. Total smoke/cook time should be 6 to 7 hours.
[ul][li]Alternate smoke/cooking technique:
[ul][li]Starting at 110 degrees F (43 degrees C), for the first hour;[/li] [li]increase temperature to 140 degrees F (60 degrees C) for 1 hour;[/li] [li]then finish at 175 degrees F (80 degrees C); until the trout reach an internal temperature of 140 degrees F (60 degrees C).[/li] [/ul][/li][/ul][/li][li]For best results allow fish to "age" in the refrigerator for at least 24 hours. This will allow for the smoke and other flavors to fully blend together.[/li][li]Fillets will keep refrigerated for two weeks, and at least six months frozen.[/li][/ol]
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