Hot Smoking Large Trout

Hot Smoking Large Trout

Postby wheels » Sun Aug 24, 2008 2:29 pm

My mate Darren appeared yesterday with this:

Image

All 11 lb of it!

I've both cold and hot smoked trout before but never one where the fillets weigh 3 lb's each.

The temptation is to cold smoke it but, as I have nothing else to smoke at the moment, I think I will be better to Hot Smoke.

I'm thinking along the lines of brining at 80% for about 2.5 - 3 hours, dry overnight, and slowly bringing the smoking temp up to 180°F (82°C) ish over a 3 - 3½ hour period to a 15% total (brine and smoke) weight loss.

Sensible, or not? What would you do?

Any advice will be gratefully received.

Phil
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Postby Hangin_Salami » Thu Aug 28, 2008 11:42 pm

I'd throw it in some tinfoil with alot of butter and pepper, then slap it on the bbq!!

:lol:
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Postby wheels » Fri Aug 29, 2008 11:53 am

After about 6 hours in the smoker I was beginning to wish I had! :D

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Postby jenny_haddow » Fri Aug 29, 2008 6:38 pm

If they taste as good as they look it will be worth the effort.
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Postby wheels » Fri Aug 29, 2008 7:00 pm

Jenny

They do and it was! Mmm. :D

Phil
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Postby saucisson » Fri Aug 29, 2008 10:02 pm

They look nice Phil :D
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Hangin_Salami » Sat Aug 30, 2008 12:51 am

I have to admit, they do look great!

Did you leave the bones in the fillets to smoke it?

Nice work!


Chris
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Postby wheels » Sat Aug 30, 2008 1:14 pm

Chris

Yes, I left the bones in, I think next time I would remove them - they're a lot easier to find when the fish is raw.

Phil
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Postby saucisson » Sat Aug 30, 2008 3:24 pm

I cured and cold smoked a whole salmon once so I could present someone with a whole fish on a teak plank, then fillet it in front of them, they were very impressed :) I was impressed I managed to do a reasonable filleting job with an audience :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Sat Aug 30, 2008 3:58 pm

Dave, Have you no fear? :lol:
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Postby saucisson » Sat Aug 30, 2008 4:58 pm

wheels wrote:Dave, Have you no fear? :lol:


Never tell me the odds... :D

(C-3PO: Sir, the possibility of successfully navigating an asteroid field is approximately 3,720 to 1.
Han Solo: Never tell me the odds. )
Curing is not an exact science... So it's not a sin to bin.

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Postby wheels » Sat Aug 30, 2008 5:28 pm

:lol: :lol: :lol:
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Postby Hangin_Salami » Sat Aug 30, 2008 7:22 pm

The reason i asked is, I'm used to eating smaller whole smoked trout, when you grab the backbone you can pull the bones out in one peice if your carefull. Just curious if that was the case with yours.

Chris
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Postby wheels » Sat Aug 30, 2008 7:34 pm

I don't really know the answer to that, as I didn't try it. I am not that experienced at smoking fish.

I pin boned it, removing the individual bones with a pair of 'fine nosed' pliers that I keep for this purpose.

Am I right in assuming that you remove head and tail, open fish flat, and then just pull the backbone, when you do it?

Phil
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