Smoked rainbow trout dry brine recipe how to dry brine salmon and trout for smoking you dry brine for smoking salmon just a pinch recipes a fishing guide s smoked trout recipe meat sunday. A good size is about 3″ x 6″, but smaller or slightly larger is fine.

First step in smoking fish (after catching or buying the trout, of course) is brining! Watch the fish so they don't dry out, but you can typically leave them in the smoker for up to 4 hours at a temperature around 225 F. Nearly identical to our Original Smoked Salmon Recipe this recipe is perhaps the best smoked trout recipe that works great for rainbow trout, brown trout, kokanee, steelhead, brook trout, cutthroat trout, sea run trout and all the rest of the trout species. Small trout (about 8 inches) can be completely smoked in as little as an hour but more time will add extra flavor. Whats people lookup in this blog: Dry Brine Recipe For Smoked Trout; Dry Brine Recipe For Smoked … 8 cups water; 2 cups soy sauce (Kikkoman is our favorite) 1 1/2 cups brown sugar; 1/2 cup sea salt … I like to keep my brine simple and add in some brown sugar for a rich, sweet element. Brush trout with Vermont Maple Syrup and add ground black pepper. While the trout brine, you can prepare the smoker. This recipe calls for a wet brine of water, brown sugar, and kosher salt. Wash trout under cold water, pat dry and place skin side down on wire rack in a cool place. Smoked Trout Brine. Small trout can be cleaned and smoked whole. Brine skin side up in a plastic or glass dish. 8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. Cover with plastic wrap and place in the refrigerator for 10-12 hours. Fillet trout and cut each filet in half.

Let sit for 2 hours. Smoked rainbow trout with dry brine and alder wood « on: February 08, 2014, 01:58:01 PM » I'm still a new smoker and experimenting, but I seem to have more luck with dry brines so far.