Title: Smoking Salmon And Trout Part X - Smoking Small Trout
Categories: Fish, Smoke, Info
Yield: 1 text file
Unboned:
Make an 80° salt brine with 8.5 oz salt per 1 qt water, score
skin, and brine 1 hour. Spit them through the eyes with a heavy
wire (a welding rod works well here) and hold the belly open with
small matchstick sized sticks. Dry at 90°F for 30 minutes (forced
draft) or 1 hour or more (natural draft). Then smoke at 160°F for
1-1/2 hours (forced) or 3 hours or more (natural).
Boned:
Make an 80° salt brine and brine 8 minutes stirring often.
Depending on the shape desired and the boning method used, spit
through the eyes and prop open with match stick sized wood, or hang
over a dowel, or rolled and skewered. Drying and smoking
temperatures and times are the same as for unboned.
Recipe FROM: Smoking Salmon & Trout by Jack Whelan
