Smoked Caples Trout
Jul 16, 2020 11:48:39 #
Dandad
Loc: Elk Grove, Ca
Here is what happened to some of those trout we caught on Tuesday. Fresh off the smoker!
Jul 16, 2020 12:43:01 #
Did you brine em first and if you did what did you use? Thanks for the photo, looks good.
Jul 16, 2020 12:56:34 #
Dandad
Loc: Elk Grove, Ca
If they are 2 lbs or less I brine. I use 1/2 cup Morton's Tender Quick, 1-2 Tbs Dill, 1 Tbs Granulated Garlic and 4 cups cold water. Brine overnight to 24 hrs rinse and dry. Cold smoke with Apple/Alder 3 Hrs. finish with 30min. hot smoke (225-250 degree).
Jul 16, 2020 13:00:38 #
Spiritof27 wrote:
Did you brine em first and if you did what did you use? Thanks for the photo, looks good.
They sure look tasty 😋
Jul 16, 2020 18:21:39 #
Dandad wrote:
If they are 2 lbs or less I brine. I use 1/2 cup Morton's Tender Quick, 1-2 Tbs Dill, 1 Tbs Granulated Garlic and 4 cups cold water. Brine overnight to 24 hrs rinse and dry. Cold smoke with Apple/Alder 3 Hrs. finish with 30min. hot smoke (225-250 degree).
Thanks, I'll give a try if I ever catch another one. Love smoked fish.
Jul 20, 2020 19:38:50 #
I heard a 'brine trick' a while back. Substitute Brown Sugar for about 3/4 of the white sugar in the rine solution. It worked really well on trout.
Dave
Dave
Jul 20, 2020 20:16:55 #
Dandad
Loc: Elk Grove, Ca
Yes, I've used Brown Sugar and it does work well for for a sweeter brine. I use Morton's Tender Quick and Brown Sugar 50/50 with a little granulated Garlic for a dry rub on Salmon. It works a little faster and gives the Salmon a great flavor.
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