Quote:
Originally Posted by great white whaler
Whats a good brim to soak trout in before smoking ?
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I use this in 1 1/2 litres of warm water,
1/4 to 1/2 cup sea salt, non-iodized (depending how salty you want it)
1/2 cup brown sugar (I have also used maple syrup)
1/4 cup vineger (I prefer cider vinegar)
1/4 cup red wine (optional)
1/2 tsp black pepper
1 tablespoon onion powder
1 teaspoon garlic
soak brined portions in fridge at least 12 hours. When you take it out of brine, dry the pieces and let it sit for half an hour until you see a bit of a glaze on the flesh.
Then go ahead and smoke. I use a Big Chief smoker and find that a couple of pans of Hickory Chunks (not chips) does the job for a nice hot smoke.