Re: smokin' recipe ...

[Don Phillipson]

"Larry Linthicum" > wrote in message
...

> Got a great recipe for smoked trout??

For semi-cold smoke (e.g. 4 to 8 hours in a
Little Chief over hickory):
brine recipe (salmon) Xmas 1982

Brown sugar 0.25 lb.
Salt 1.25 lb.
Lemon Juice 85 cl.
Garlic 3 or 4 cloves
Dill weed 3 tablespoons
Oregano ample pinch
Marjoram ample pinch
Water 15 cups (@ 8 oz.)

Time: max. one hour per (weighed) pound of fish.
Dry overnight, hanging
Smoke 8 hours total, using 5 loads of hickory

--
Don Phillipson
Carlsbad Springs (Ottawa, Canada)
d.phillipson[at]trytel.com

[rw]

Chas has a great smoking recipe that I used with the pinks I brought
back from the Skagit. He said he got it out of A. J. McClane's Fishing
Encyclopedia.

As I recall Chas describing it, it goes like this.

Prepare a mixture of 2/3 coarse salt and 1/3 sugar, along with ginger
and cinnamon to taste.

Coat the filets with the mixture, just as though you were coating them
with bread crumbs.

Let filets sit for one hour.

Wash salt/sugar/spice mixture off filets, and allow them to dry, but not
necessarily to the point of forming the "pellicle."

Smoke. I used alder and smoked the filets for about 3-4 hours. Chas'
smoked pink salmon was better than mine, but mine came out pretty damn good.

--
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