![]() ![]() Vacuum seal for longer refrigeration storage or for freezing. When fish is done, cover with plastic wrap or place in a sealed container. Smoke 2-4 hours or until fish reached desired consistency. Smoked Trout If you’re a fan of smoked salmon, then you’ll love smoked trout. If using the Smokehouse Gas Smoker, preheat to 250° to get chips burning and turn dial to low, keeping the temperature between 160°-190°. Fill Smokehouse Gas Smoker, Big Chief or Little Chief chip pan with wood chips. Make sure fish is no longer dripping brine liquid. Place fish on racks and air dry at least 30 minutes. Place fish in casserole dish and cover with dry brine. In a small bowl combine sugar, salt and pepper. Refrigerate at least 8 hours, stirring a few times. Add fish and cover, making sure all fish are submerged in the brine. For this recipe I am using little pieces of Oak and Jack Daniels, however, feel free to use your favorite whiskey and wood chips. ![]() In a large casserole dish or crock, mix all brine ingredients until sugar is dissolved. 4 Fillets Trout To Taste Sea Salt To Taste Freshly Cracked Black Pepper 500 ml Jack Daniels or your favourite whiskey Instructions The first thing you need to do is get your wood chips soaking in whiskey. WET BRINE INGREDIENTS:Ĥ-6 Whole Trout or Kokanee, scaled and cleaned, heads removed. Small trout can be smoked whole but to optimize flavor and shorten smoke time, butterfly open before brining. They've cured all the way through with the brine and can be taken off the smoker when still moist in the middle, or if you prefer, can be smoked until quite dry. ![]() These fish will smoke up significantly faster than a thicker salmon or large steelhead. When smoking smaller fish like trout and kokanee be sure to adjust time, accordingly. WHOLE SMOKED TROUT OR KOKANEE, WET & DRY BRINE On really hot days it may be necessary to open the smoker door to cool things down every 30-45 minutes, or to simply leave the door open a crack. Once you have smoked a few batches of food, it's easy to regulate temperatures and find the sweet spot on the low setting. The temperature gauge located in the door of the gas smoker, makes checking temperatures very easy. These smokers keep the fish at a constant temperature without the worry of heat fluctuation that may cause the fish to "cook" instead of "smoke." The Smokehouse Gas Smoker will also smoke fish at lower temperatures but must be monitored more to keep temperatures low. When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. ![]()
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