04-05-2007, 02:31 PM
[font "Times New Roman"][size 3]Smoked trout[/size][/font]
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[font "Times New Roman"][size 3]Fillet the fish but leave on the skin.[/size][/font]
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[font "Times New Roman"][size 3]In about two quarts of cold water, dissolve a cup of salt[/size][/font]
[font "Times New Roman"][size 3]Add ½ cup of brown sugar[/size][/font]
[font "Times New Roman"][size 3]Add 1 tablespoon of granulated garlic[/size][/font]
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[font "Times New Roman"][size 3]Brine for 1 hour stirring occasionally(if the fish are small, only go for ½ hour)[/size][/font]
[font "Times New Roman"][size 3]Take from brine and wash well in cold water.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Pat dry and place on rack in smoker.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]To about a cup of brown sugar add a small amount of water. It doesn’t take much as all you want is a thick paste. Add one tablespoon of black pepper and about 1/3 cup of maple syrup. Using a basting brush, add mixture to the fish. Put on as much as you can. You want all exposed areas covered. The excess will run off into the smoker.[/size][/font]
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[font "Times New Roman"][size 3]Soak your wood chips in water for a while. It will generate more smoke. I like apple or alder wood as they are quite mild. Mesquite is too strong for me. Smoke at 200 degrees for about an hour and 15 minutes. The smaller fillets will be done (they appear dried out a little) Keep the thicker fillets in a bit longer. Each smoker will be a little different and you may have to adjust time for that.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Let the finished fillet cool completely before putting them in a container or moisture will form.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[signature]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Fillet the fish but leave on the skin.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]In about two quarts of cold water, dissolve a cup of salt[/size][/font]
[font "Times New Roman"][size 3]Add ½ cup of brown sugar[/size][/font]
[font "Times New Roman"][size 3]Add 1 tablespoon of granulated garlic[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Brine for 1 hour stirring occasionally(if the fish are small, only go for ½ hour)[/size][/font]
[font "Times New Roman"][size 3]Take from brine and wash well in cold water.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Pat dry and place on rack in smoker.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]To about a cup of brown sugar add a small amount of water. It doesn’t take much as all you want is a thick paste. Add one tablespoon of black pepper and about 1/3 cup of maple syrup. Using a basting brush, add mixture to the fish. Put on as much as you can. You want all exposed areas covered. The excess will run off into the smoker.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Soak your wood chips in water for a while. It will generate more smoke. I like apple or alder wood as they are quite mild. Mesquite is too strong for me. Smoke at 200 degrees for about an hour and 15 minutes. The smaller fillets will be done (they appear dried out a little) Keep the thicker fillets in a bit longer. Each smoker will be a little different and you may have to adjust time for that.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
[font "Times New Roman"][size 3]Let the finished fillet cool completely before putting them in a container or moisture will form.[/size][/font]
[size 3][font "Times New Roman"] [/font][/size]
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