FAQ FAQ  Forum Search   Events   Register Register  Login Login

Smoked Trout with a Wet Brine

Post Options Post Options   Likes (0) Likes(0)   Quote Bradley NZ Quote  Post ReplyReply Direct Link To This Post Topic: Smoked Trout with a Wet Brine
    Posted: 11 Oct 2018 at 10:55am
Bradley NZ View Drop Down
Silver
Silver


Joined: 13 Dec 2009
Status: Offline
Points: 443


Smoked Trout with a Wet Brine

Ingredients

·         2 Rainbow Trout fillets, boned

·         8 cups Water

·         ¼ cup coarse Kosher Salt

·         1/3 cup White Sugar

·         2 tbsp Soy Sauce

·         1 tbsp Sriracha Sauce

·         1 tbsp Garlic powder

·         1 tbsp fresh Ground Black Pepper

·         1 tbsp Paprika

·         1 tsp Thyme

·         Bradley Flavour Bisquettes – Maple, Alder or Pacific


Directions

1.      Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.

2.      Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.

3.      Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.

4.      Set the Smoker to 180°F (82°C) using wood Maple, Alder or Pacific Blend bisquettes.

5.      Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C).


Back to Top
Forum Jump
Forum Permissions View Drop Down


This page was generated in 0.219 seconds.