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Smoking Fish Again

 
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SmokenDevo
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Joined: 04 Apr 2011
Posts: 68

PostPosted: Sun Aug 28 11 10:53 pm    Post subject: Smoking Fish Again Reply with quote

Picked up about 4 pounds of Rainbow trout this morning. Much cheaper than salmom. Wink
Still thawing out on the table.

Average size was 17 inches long


Lining up my ingredients for the brine.
brown sugar
A few squirts of rooster brand of sriracha hot chili sauce instead of cayenne pepper
Salt (I used pickling salt instead)
soy sauce
garlic plus, I like this better than garlic powder.
And honey garlic sauce for glazing half way through smoke


Gone for their last over night swim in the brine and into the fridge till tomorrow. Should be in the smoker by noon


Out on my fancy dancy drying table above the kitchen ceiling fan for a few hours before going into the smoker. Two racks of thick pieces and one of the thinner pieces. The thicker pieces took on a nice dark colour.


After 71/2 hours I think they are done. Decided to glaze them with liquid honey instead of the honey/garlic instead. Looking at the pics they look over done but it's because of the honey glaze I believe. Break one open and it's very moist. Adding a few squirts of rooster brand of sriracha hot chili sauce instead of cayenne pepper has giving them a very nice flavour. I like it for sure.

Rack #1 of thick. You can see some boogers forming but we all know they don't hurt anything.


Rack #2 of thick


Rack #3 the thin pieces. As you can see they seem less done but done just the same.


All three waiting to cool off

This has to be the best smoke fish I have ever made. Hope I can replicate it. A Buddie stopped by and he tasted it. Said it was the best he has ever tasted. I went with 4 hours of hickory where as I only two hours of smoke normally . I think that made a big difference. He asked what I put in the brine and I said none-ya. He said WHAT ???
I said none-ya business .Very Happy
All packed up and ready for the fridge.
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MacEggs
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Joined: 20 Dec 2010
Posts: 1740
Location: Barrie, Ontario, Canada

PostPosted: Wed Aug 31 11 5:19 am    Post subject: Reply with quote

That looks freakin' delicious!!
Labatt Crystal, eh?
Did you grow up in the Grey-Bruce County area? Laughing Laughing Wink
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twodmax
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Joined: 13 Oct 2011
Posts: 28

PostPosted: Sat Feb 11 12 6:56 pm    Post subject: Reply with quote

looks awsome
i cant wait to try this myself
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BBQonICE
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Joined: 12 Nov 2007
Posts: 349
Location: Moose Jaw, Saskatchewan

PostPosted: Sun Feb 12 12 2:14 am    Post subject: Reply with quote

nice what smoker did you do them in?
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Curtis
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Joined: 09 Feb 2012
Posts: 42

PostPosted: Thu Apr 12 12 12:47 am    Post subject: Reply with quote

Help me here. 7.5 hours seems like a long time. What temp were you rolling at? I have done thicker cuts of salmon that turned out fine in 2-3 hours. It looks delicious...I must know. Thanks
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SmokenDevo
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Joined: 04 Apr 2011
Posts: 68

PostPosted: Sat Apr 14 12 6:22 am    Post subject: Reply with quote

Curtis wrote:
Help me here. 7.5 hours seems like a long time. What temp were you rolling at? I have done thicker cuts of salmon that turned out fine in 2-3 hours. It looks delicious...I must know. Thanks


OK you should know that I use my little Bradley electric smoker. If you don't want those little boogers forming on your fish follow my info.

Smoke using the following Bradley Smoking guideline:
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish

Use the longer times given for thicker/higher oil content fish. As a general rule, the higher temp you use or the longer you hot smoke, the more the meat cooks the oils out, HOWEVER, the meat becomes dryer/tougher in the process.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Apr 14 12 10:11 am    Post subject: Reply with quote

Devo, that is some fine looking fish.
Now I'm in the mood for fish.
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