Smoking salmon and trout part x - smoking small trout

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 Submitted By JIM WELLER On 11-03-95

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