Brined Trout Fillets
Good evening all,
so today was trout smoking day,the fillets were brined a day ago and dried in the walk in cooler overnight.This morning the smoker was loaded and put into action.Evidently,I can't count as I had 8 fillets left over that would not fit in the smoker.I got to thinking that brining makes chicken better,brining makes pork better,what would happen if I just cooked a couple of the left over fillets.I did them on cedar planks.....all I can say is try it!!!The fillets were amazingly moist,all the flavours from the brine came through as well.I think that these brined fillets will now become a new favourite .I am sure that a salmon fillet would stay moist as well, it certainly might be worth a try.Something I did notice was that the finished product was slightly salty. Adjust your brine accordingly
Give this a try,you might really be surprised!!!
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