Smoke rings!

Sir Napsalot

Sir Napsalot

Well-Known Member
DrUgZrBaD said:
Do you brine those before3 smoking?

If you got a recipe I'd like to hear it!

I haven't got to smoke trout yet.

However i will be Doiung wild boar shoulder shortly
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Yes, I brine them using the standard brine recipe that was included with the smoker, IIRC it's 1cup sugar and 1cup salt (non-iodized, I use pickling and canning salt) to a gallon of water, except I sometimes add just a touch of Tabasco, not really enough to taste but I've found a little red pepper helps as a general flavor enhancer. If they're good-sized chunks I'll usually brine for 8 hours or even overnight in a glass bowl in the fridge.Then I rinse the heck out of them otherwise they'll be too salty, pat them dry with a paper towel and let them sit on a rack until the surface develops a sticky coating called the "pellicle", then they go in the smoker with hickory chips for 6-8 hours, taking them out every couple of hours and paper-toweling off the moisture as I like them smoked pretty hard so only the oil remains and they're a nice darkish color. Some people like using Alder or Apple wood for fish but to me hickory has the smokiest flavor which I like. When it's done I let them cool and vacuum-seal them where they'll keep in the fridge for 4 years or more. I have a package in the fridge right now that's 3 years old that I need to use up soon- probably make some smoked trout dip, yum!
 
DrUgZrBaD

DrUgZrBaD

Well-Known Member
Sir Napsalot said:
Yes, I brine them using the standard brine recipe that was included with the smoker, IIRC it's 1cup sugar and 1cup salt (non-iodized, I use pickling and canning salt) to a gallon of water, except I sometimes add just a touch of Tabasco, not really enough to taste but I've found a little red pepper helps as a general flavor enhancer. If they're good-sized chunks I'll usually brine for 8 hours or even overnight in a glass bowl in the fridge.Then I rinse the heck out of them otherwise they'll be too salty, pat them dry with a paper towel and let them sit on a rack until the surface develops a sticky coating called the "pellicle", then they go in the smoker with hickory chips for 6-8 hours, taking them out every couple of hours and paper-toweling off the moisture as I like them smoked pretty hard so only the oil remains and they're a nice darkish color. Some people like using Alder or Apple wood for fish but to me hickory has the smokiest flavor which I like. When it's done I let them cool and vacuum-seal them where they'll keep in the fridge for 4 years or more. I have a package in the fridge right now that's 3 years old that I need to use up soon- probably make some smoked trout dip, yum!
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Thanks. I'm definitely going to give that a go this week end, i preference the wood chunks for smoking. Chips are boring hah
 
Sir Napsalot

Sir Napsalot

Well-Known Member
DrUgZrBaD said:
Thanks. I'm definitely going to give that a go this week end, i preference the wood chunks for smoking. Chips are boring hah
Click to expand...
I have to use the chips with my little smoker- the heating element isn't all that strong. Sometimes in cold weather I'll even use a heatgun that get them kickstarted. I'd like to have a better smoker to be honest, but I've gotten good results out of what I have. Good luck with it!
 
DrUgZrBaD

DrUgZrBaD

Well-Known Member
Sir Napsalot said:
I have to use the chips with my little smoker- the heating element isn't all that strong. Sometimes in cold weather I'll even use a heatgun that get them kickstarted. I'd like to have a better smoker to be honest, but I've gotten good results out of what I have. Good luck with it!
Click to expand...
Mines a charcoal, i started with a cheap crappy one.(Don't get me wrong I love it and still use it)

But I was given a much bigger one, i could could 10 chicken on it

Still in the learning process with it.

But so far so good.


One day I'd love one of those green eggs
 
DrUgZrBaD

DrUgZrBaD

Well-Known Member
Sir Napsalot said:
Yes, I brine them using the standard brine recipe that was included with the smoker, IIRC it's 1cup sugar and 1cup salt (non-iodized, I use pickling and canning salt) to a gallon of water, except I sometimes add just a touch of Tabasco, not really enough to taste but I've found a little red pepper helps as a general flavor enhancer. If they're good-sized chunks I'll usually brine for 8 hours or even overnight in a glass bowl in the fridge.Then I rinse the heck out of them otherwise they'll be too salty, pat them dry with a paper towel and let them sit on a rack until the surface develops a sticky coating called the "pellicle", then they go in the smoker with hickory chips for 6-8 hours, taking them out every couple of hours and paper-toweling off the moisture as I like them smoked pretty hard so only the oil remains and they're a nice darkish color. Some people like using Alder or Apple wood for fish but to me hickory has the smokiest flavor which I like. When it's done I let them cool and vacuum-seal them where they'll keep in the fridge for 4 years or more. I have a package in the fridge right now that's 3 years old that I need to use up soon- probably make some smoked trout dip, yum!
Click to expand...

So i started it today, I'm going to brine for 24hrs though I don't have time to do eight
 
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