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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Cold Smoked Trout

    Cold Smoked Trout

    2 “Pink” Trout (467g)

    Brine :
    1 Liter water
    100g salt
    100g sugar
    teaspoon Caraway seed
    teaspoon Celery salt

    Brined for 12 hours
    Dried for 8 hours (dried before smoking like for cold smoked Salmon)
    Cold smoked for 1 hour 50 with Oak

    Only 3 pictures
    Ready for the brine :


    Brined, dried, pealed and in the cold smoker:


    Done, not too pretty - they stuck to the smoking grill


    Deeeeelicious !

    Thanks for looking.
    Last edited by kingkoch42; 10-09-2013 at 04:02 AM. Reason: Reestablish broken photo links
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Like you said, not much for appearance, but bet they were good eating.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Jim

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Cal I bet that was awesome!

    But how did you manage to do that in September and October of this year? Is your smoker also a time machine?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Has to be a time zone thing Tom ... they are way ahead of us

    I bet they were some fantastic eating (or will be in October). Thanks for sharing .. it rocks!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Suggestions if I may, fillet, but leave skin on. pull pin bones gently, dry to form a pellicle, rub with oil, then smoke. They won't stick to the grate.

  7. #7
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Tomshoots : I time travel alot !

    Quote Originally Posted by SmokyOkie View Post
    Suggestions if I may, fillet, but leave skin on. pull pin bones gently, dry to form a pellicle, rub with oil, then smoke. They won't stick to the grate.
    Good idea, will oil them next time.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by kingkoch42 View Post
    Tomshoots : I time travel alot !

    Good idea, will oil them next time.
    Exposing the flesh is important before drying them. The pellicle is what firms them up.

  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    I don't think I have ever had smoked trout.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    Join Date
    Feb 2011
    Location
    Freehold, NJ
    Posts
    166

    Default

    A fresh bagel with cream cheese and a few capers and you'll be good to go.

    "Forbidden fruit is the sweetest"
    Chargriller Smokin pro
    Obsessed with BBQ
    KCBS CBJ

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