Smoking salmon and trout part 10 - smoking small trout
1 Text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
Unboned: Make an 80 deg sal brine with 8½ oz salt per quart water, score skin and brine 1 hr. Spit them through the eyes with a heavy wire [a welding rod works well here]and hold the belly open with small match stick sized sticks. Dry at 90 deg F for 30 min [forced draft] or 1 hr or more [natural draft]. Then smoke at 160 deg F for 1½ hrs [forced] or 3 hrs or more [natural].
Boned: Make an 80 deg sal brine and brine 8 min stirring often. Depending on the shape desired and the boning method used, spit through the eyes and prop open with match stick sized wood, or hang over a dowel, or rolled and skewered. Drying and smoking temps and times are the same as for unboned.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 08, 98
Related recipes
- Smoked trout
- Smoking salmon and trout part 01 - caring for the catch
- Smoking salmon and trout part 02 - filleting and boning
- Smoking salmon and trout part 03 - smoking fish
- Smoking salmon and trout part 04 - scotch smoking prepara
- Smoking salmon and trout part 05 - scotch smoking prep con
- Smoking salmon and trout part 06 - scotch smoking
- Smoking salmon and trout part 09 - indian or hard smoked
- Smoking salmon and trout part 11 - pickle smoked fish
- Smoking salmon and trout part i - caring for the catch
- Smoking salmon and trout part ii - filleting and boning
- Smoking salmon and trout part iii - smoking fish
- Smoking salmon and trout part iv - scotch smoking prepara
- Smoking salmon and trout part v - scotch smoking prep con
- Smoking salmon and trout part vi - scotch smoking
- Smoking salmon and trout part x - smoking small trout
- Smoking salmon and trout part xii - making seelachs
- Smoking salmon and trout part xiii - smoking for canning
- Smoking salmon and trout part xiv - smoking roes and live
- Smoking salmon and trout part xv - salting