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fish face
Okay, I smoked my trout using nothing but brown sugar and salt as my brine. Good, but salty (and I need to stay away from salt anyway). I tried it again but reducing the salt by half, but still too salty. After reading different posts, I noticed that salt is very important to a brine and someone wrote about smoking the fish without a brine. Has anybody heard of this and how did the fish taste?
In a gallon of water I used 1 1/3 of canning salt and 2/3 of brown sugar. Then the second time (still using a gallon of water) I reduced it in half, brining for about 12 hours. I caught the fish in Detroit reservoir so they were not very big. However, during the process I did not rinse the fish so that might be the ticket. Thanks.
Great thread. I always squeeze in a tangerine and chop up a larger shallot for the brine. happy smoking to you all.
That looks and sounds so good. I got a smoker for my birthday this year and of course I haven't caught a single salmon or steelhead to try out. I've done a lot of McKenzie trout in it, but I usually just smoke them without brining.