Just a quick one to say thanks on here for so much info that allows someone like me to try out new things.
Last weekend I picked up 3 large Rainbow trout (50cm) so decided to cold smoke one of them. I'd done Haddock before and that had turned out really well. So after filleting the fish I cured it for 6 hours in a simple mix of salt and sugar. Rinsed it off and placed the fillets in the fridge overnight. Next day I cold smoked them using the 'whisky oak' dust supplied with the CSG. Gave it a full burn plus another half burn later. Again placed in the fridge overnight ready for tasting the next day. Well, it doesn't get any better than this. It really was tasty and even though I say it myself - quite Professional ! I was having reservations that it might be too salty or too smokey, but no - it was spot on.
The Trout can now be put on the list with the bacon, Ham, sausages and butter I have been regularly making since joining the forum.
Thanks again and keep up the good work. Yotmon.