Smoking Salmon And Trout Part X - Smoking Small Trout

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Smoking Salmon And Trout Part X - Smoking Small Trout
Categories: Fish, Smoke, Info
Yield: 1 text file

Unboned: Make an 80 deg sal brine with 8.5 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 1
1/2 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

MMMMM