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  1. #1
    Dominant Buck
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    If you're a trout smoker, can you please post your brine recipe for smoked trout. Any other trout smoking info would also be appreciated. Thanks.

    Here's my recipe:

    1/2 bottle of soy sauce
    some water
    some salt
    a bunch of brown sugar


    I add the soy and the dry ingredients to a big ziplock bag. Then I dd enough water so that all the salt & sugar mixes and the trout is covered by the brine. Then I let the trout sit in the brine for a few hours to a few days before smoking. After about 8 hours in the smoker at low heat and a few beers (for me), the trout is ready to eat.
    For the strength of the pack is the wolf, and the strength of the wolf is the pack. - Kipling

  2. #2
    Dominant Buck
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    After about 8 hours in the smoker at low heat and a few beers (for me), the trout is ready to eat.
    8 hours ,what are you making trout jerky ,3 hours most will do
    "Do you fear death? Do you fear that dark abyss? All your deeds laid bare? All your sins punished? I can offer you…an escape." ―Davy Jones

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  3. #3
    Dominant Buck
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    hours ,what are you making trout jerky ,3 hours most will do
    Yea wow, Im usually done in 2 1/2 hours..


    fish jerky...
    "Fat, Drunk, and stupid is no way to go through life son."

    Says who????


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  4. #4
    Dominant Buck
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    try this one ,it is good
    1/3 cup brown sugar
    1/4 cup non-iodized salt
    half cup soy sauce
    1 cup water
    1 tsp onion powder
    1 tsp garlic powder
    4 tsp pepper (black)
    1 tsp Tabasco
    1 cup dry white wine
    and here is the kick....1/2 tsp dry mustard
    "Do you fear death? Do you fear that dark abyss? All your deeds laid bare? All your sins punished? I can offer you…an escape." ―Davy Jones

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  5. #5
    Dominant Buck
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    2 cups Soy Sauce
    1 cup Brandy
    1 cup Water
    1/3 cup Dark Brown Sugar (or regular brown sugar or even white sugar)
    1 teaspoon Tabasco (I'm usually pretty generous with the Tabasco)
    1 teaspoon Salt
    1 teaspoon Black Pepper
    1 teaspoon Garlic Powder
    1 teaspoon Onion Powder
    "Do you fear death? Do you fear that dark abyss? All your deeds laid bare? All your sins punished? I can offer you…an escape." ―Davy Jones

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  6. #6
    Dominant Buck
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    Recipe burner!!!!!


    lol dood, those 2 recipies are exctly what I use..

    "Fat, Drunk, and stupid is no way to go through life son."

    Says who????


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  7. #7
    Dominant Buck
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    Yeah... 8 hours Fish jerkey is delicious

    I've got a Little Cheif, so actual smoke time may vary and is dependant on the temp outside. I also like my smoked fish a little dry, so I make em "well done". It took me 8 hours Sunday night to smoke the 12 trout I got this weekend. The 6 from Saturday sat in the brine overnight and the 6 from Sunday morning only sat in the brine for a few hours. The ones that brined longer were much dryer than the ones that brined for a few hours. I think the salt levels also impact smoke time. I got 6 more from this morning in the brine right now that will hit smoker after work.

    Maybe I need to upgrade smokers. What kind of smoker u using that finishes in that short a time?
    For the strength of the pack is the wolf, and the strength of the wolf is the pack. - Kipling

  8. #8
    Dominant Buck
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    it isnt the smoker it is the time ,I have to look up the temp of the finished fish but I put a thermomiter in it and when it reachs the temp it is done ,I use a lem smoker .8 hours is a long time for these little fish 3 hours tops
    "Do you fear death? Do you fear that dark abyss? All your deeds laid bare? All your sins punished? I can offer you…an escape." ―Davy Jones

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  9. #9
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    How about a saltyless brine for heart paitents?

    Got hook up for old men

  10. #10
    Dominant Buck
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    Got hook up for old men
    2 viagra
    1 ole piece of trim
    5 asprin for sore back
    1 cellphone for call to hospital when having heart attack
    "Do you fear death? Do you fear that dark abyss? All your deeds laid bare? All your sins punished? I can offer you…an escape." ―Davy Jones

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