Smoked Trout (Page 2): I like it. But all I ever had was a habachi and a home made cover.

Big dog Loc: Bayshore, Long Island, New York

MAS fish wrote:

This is my grandparents 50 years tried and true sm... (show quote)

I like it. But all I ever had was a habachi and a home made cover.

Johnkras Loc: northern California

I want to rinse the fish off or it will be really salty. I have done it both ways toooo salty if U don’t. John

Huntm22 Loc: Northern Utah. - West Haven

If it is a salt brine you will want to rinse, pat them dry and then let air dry for an hour. If non-salt brine we do not rinse just pat dry and them air dry and form the pellicle layer. Then we smoke till they reach 155 degrees. We use mostly apple but if I do a cajun spice fish I usually use alder for a deeper smoke flavor. I learned the alder from 25 years of smoked salmon from Fred West of Tustamena Smoke house in Alaska.

Kerry Hansen Loc: Bremerton, WA

I use Alder

saw1 Loc: nor cal Windsor

bric wrote:

Pics - Before and after smoking. Turned out pretty good. Still refining my smoking technique. I brined overnight, but I see conflicting recipes on whether to rinse off the brine before smoking.
Anyone have any tips or experience whether to rinse off the brine before placing in smoker?
Thanks in advance.

Ask Egg. He smokes trout.

Kerry Hansen Loc: Bremerton, WA

Hard to light.

MAS fish Loc: Peoria,IL

You could try some each way and see what you like. Just saying I have used my recipe for 35 years as did my grandparents for about 20 years before their passing. It's a great brine recipe and simple.

Catfish hunter Loc: Riggins idaho (Paradise)

bric wrote:

Pics - Before and after smoking. Turned out pretty good. Still refining my smoking technique. I brined overnight, but I see conflicting recipes on whether to rinse off the brine before smoking.
Anyone have any tips or experience whether to rinse off the brine before placing in smoker?
Thanks in advance.

I don’t rinse any of my fish but it might depend on the brine. I use very little salt and more brown sugar and honey. They are both cures as well.

Catfish hunter Loc: Riggins idaho (Paradise)

bric wrote:

Pics - Before and after smoking. Turned out pretty good. Still refining my smoking technique. I brined overnight, but I see conflicting recipes on whether to rinse off the brine before smoking.
Anyone have any tips or experience whether to rinse off the brine before placing in smoker?
Thanks in advance.

You ever make trout dip? Just crumble up your smoked fish with a 16 ounce brick of cream cheese, add onions, green bell peppers, whatever you want. Mix it all together and let it set in the fridge in tin foil or plastic wrap. Great on crackers. It don’t last long at a BBQ as a snack dish.

Big dog Loc: Bayshore, Long Island, New York

Catfish hunter wrote:

You ever make trout dip? Just crumble up your smoked fish with a 16 ounce brick of cream cheese, add onions, green bell peppers, whatever you want. Mix it all together and let it set in the fridge in tin foil or plastic wrap. Great on crackers. It don’t last long at a BBQ as a snack dish.

THAT sounds Good

wardcarr Loc: Western North Carolina

Trout dip sounds good 👌🏿

MAS fish Loc: Peoria,IL

This is my go to smoked trout dip thanks to Gastons Resort, in Lakeview, Arkansas. ENJOY.

Catfish hunter Loc: Riggins idaho (Paradise)

[quote=MAS fish]This is my go to smoked trout dip thanks to Gastons Resort, in Lakeview, Arkansas. ENJOY.[/quote

Pretty much the same as mine. I’ll bet the half and half is to thin it a little huh? 👍

MAS fish Loc: Peoria,IL

Yes. It softens the cream cheese a little more after mixed.

Catfish hunter Loc: Riggins idaho (Paradise)

MAS fish wrote:

Yes. It softens the cream cheese a little more after mixed.

Sounds good. I kinda slice mine and put it on crackers. Would be better to just scoop it up. I’ll try that with the next bunch👍. We take the back bones from king salmon after we fillet them and smoke those too. Then just strip the smoked meat off to those for the dip too. That also works good for smoked salmon chowder. 😋