Go Back   Alberta Outdoorsmen Forum > Main Category > Fishing Discussion

Reply
 
Thread Tools Display Modes
  #1  
Old 01-15-2012, 10:56 AM
great white whaler's Avatar
great white whaler great white whaler is offline
 
Join Date: May 2010
Location: Trinity bay newfoundland
Posts: 2,872
Talking Smoking trout

Whats a good brim to soak trout in before smoking ?
__________________
wayne : If it didn't hurt than why are you crying ? ;o(
Reply With Quote
  #2  
Old 01-15-2012, 11:16 AM
Albertafisher Albertafisher is offline
 
Join Date: Sep 2009
Location: Edmonton
Posts: 1,016
Default

You'll want to have a brine mixture of 1.5 cups of brown sugar (sometimes if you want to make it interesting, put in 1/4 cup of maple syrup) and 1.5 cups of salt to a gallon of water.
Reply With Quote
  #3  
Old 01-15-2012, 11:21 AM
great white whaler's Avatar
great white whaler great white whaler is offline
 
Join Date: May 2010
Location: Trinity bay newfoundland
Posts: 2,872
Default

Quote:
Originally Posted by Albertafisher View Post
You'll want to have a brine mixture of 1.5 cups of brown sugar (sometimes if you want to make it interesting, put in 1/4 cup of maple syrup) and 1.5 cups of salt to a gallon of water.
how long do you let them soak for? THANKS .
__________________
wayne : If it didn't hurt than why are you crying ? ;o(
Reply With Quote
  #4  
Old 01-15-2012, 11:25 AM
gilbertslake's Avatar
gilbertslake gilbertslake is offline
 
Join Date: Oct 2009
Posts: 954
Default

Quote:
Originally Posted by great white whaler View Post
Whats a good brim to soak trout in before smoking ?
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.
Reply With Quote
  #5  
Old 01-15-2012, 11:35 AM
gilbertslake's Avatar
gilbertslake gilbertslake is offline
 
Join Date: Oct 2009
Posts: 954
Default

Quote:
Originally Posted by gilbertslake View Post
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.
Just to add to the post, what is a good brine for pike? or should I stick to the same one I use for trout/salmon (above)
Reply With Quote
  #6  
Old 01-15-2012, 03:12 PM
gilbertslake's Avatar
gilbertslake gilbertslake is offline
 
Join Date: Oct 2009
Posts: 954
Default

Quote:
Originally Posted by gilbertslake View Post
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.
I forgot to put the 1/2 cup of soy sauce in there as well
Reply With Quote
  #7  
Old 01-15-2012, 04:11 PM
Albertafisher Albertafisher is offline
 
Join Date: Sep 2009
Location: Edmonton
Posts: 1,016
Default

Quote:
Originally Posted by great white whaler View Post
how long do you let them soak for? THANKS .
Overnight (12 hours) should do it
Reply With Quote
  #8  
Old 01-16-2012, 12:46 AM
Isopod Isopod is offline
 
Join Date: Mar 2011
Posts: 464
Default

Keep it simple:
- one gallon cold water (I use one U.S. gallon, but not much difference if you want to use imperial measures
-2 cups salt (coarse, non-iodized is best)
-1 cup brown sugar (more or less to your preference, I usually omit entirely)
-1/3 cup lemon juice (easiest to use bottled RealLemon or equivalent)

For most fish fillets, marinate one hour. If you catch xtra big lunkers, maybe add up to another hour. For Alberta whitefish and for store-bought BC salmon fillets, I use one hour. Drain and smoke to perfection.

Works great on turkey and chicken too -- marinate 2 hours for turkey.

I don't rinse the fish before smoking, just drain and smoke. That makes the end product fairly salty, which I like, but if you are on a reduced-salt diet then rinse accordingly. If you can't get the temps high enough in the smoker to cook the fish properly, finish cooking it in the BBQ or oven. But smoke for 2.5 to 3 hours first.
Reply With Quote
  #9  
Old 01-16-2012, 01:04 AM
gilbertslake's Avatar
gilbertslake gilbertslake is offline
 
Join Date: Oct 2009
Posts: 954
Default

Quote:
Originally Posted by Isopod View Post
Keep it simple:
- one gallon cold water (I use one U.S. gallon, but not much difference if you want to use imperial measures
-2 cups salt (coarse, non-iodized is best)
-1 cup brown sugar (more or less to your preference, I usually omit entirely)
-1/3 cup lemon juice (easiest to use bottled RealLemon or equivalent)

For most fish fillets, marinate one hour. If you catch xtra big lunkers, maybe add up to another hour. For Alberta whitefish and for store-bought BC salmon fillets, I use one hour. Drain and smoke to perfection.

Works great on turkey and chicken too -- marinate 2 hours for turkey.

I don't rinse the fish before smoking, just drain and smoke. That makes the end product fairly salty, which I like, but if you are on a reduced-salt diet then rinse accordingly. If you can't get the temps high enough in the smoker to cook the fish properly, finish cooking it in the BBQ or oven. But smoke for 2.5 to 3 hours first.
Iso, what marinate time do you use for goose and duck breasts? I was soaking them for 12 hours. But, I found myself having to cut way back on the salt because they were drying out too quickly in the smoker, which I put down to too much salt in the brine. I wonder if a short marinate would help fix the drying out problem instead of cutting back on the salt?
Reply With Quote
  #10  
Old 01-16-2012, 01:30 AM
Isopod Isopod is offline
 
Join Date: Mar 2011
Posts: 464
Default

I haven't tried brining goose or duck but I would guess that an hour would be a good starting point, try two hours if you find they aren't brined enough or if they dry out. The rather strong brine solution I use works well for a quick-brining, the only real drawback I see is if you don't keep track of time and let things go hours instead of one hour... then they would end up too salty, so a guy would be better off using a less-salty brine and longer brining time that is more forgiving of getting busy with something else and forgetting that you've got dinner sitting in brine.
Reply With Quote
  #11  
Old 01-16-2012, 09:00 AM
gilbertslake's Avatar
gilbertslake gilbertslake is offline
 
Join Date: Oct 2009
Posts: 954
Default

Quote:
Originally Posted by Isopod View Post
I haven't tried brining goose or duck but I would guess that an hour would be a good starting point, try two hours if you find they aren't brined enough or if they dry out. The rather strong brine solution I use works well for a quick-brining, the only real drawback I see is if you don't keep track of time and let things go hours instead of one hour... then they would end up too salty, so a guy would be better off using a less-salty brine and longer brining time that is more forgiving of getting busy with something else and forgetting that you've got dinner sitting in brine.
Yes, that's what I have been doing, much less salt now, only 1/4 cup to 2 litres water and they stay fairly moist.
Reply With Quote
  #12  
Old 01-16-2012, 10:13 PM
great white whaler's Avatar
great white whaler great white whaler is offline
 
Join Date: May 2010
Location: Trinity bay newfoundland
Posts: 2,872
Default

Thanks guys ,,,turned out great ,candy....
__________________
wayne : If it didn't hurt than why are you crying ? ;o(
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 02:16 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.