Stinking trout

[Duck-Slayer]

Well there ok to catch, slimy and full of sea lice this time of year, also broke off twice on them, with $8 scatter raps on each…..
Matt

 

[WapitiBob]

trash fish

 

[Brittany Chukarman]

I'll take em'. Today's batch fresh from the smoker.

 

[Exhausted]

Meanwhile I'm down here in TN trying to find trout specifically with my kayak!

 

[R.K.]

I'll take em'. Today's batch fresh from the smoker.

View attachment 413379

Recipe? I've got some kokanee I need to do something with, thinking I got the last batch too hot, and got albumin to pool on top.

 

[Brittany Chukarman]

Recipe? I've got some kokanee I need to do something with, thinking I got the last batch too hot, and got albumin to pool on top.

I've had that happen with too much heat, especially when I lay the pieces on their side.
I use a simple dry brine, 5-1 brown sugar to non-iodized salt. I shake some into the brining vessel (Tupperware) then lay the pieces in. Shake the brine mix on top of them. Not real heavy but get it on all the pieces. Into the frig then after about 6 hours mix it all up getting the liquid all over them. There won't be a lot of liquid. Into the frig overnight. In the morning rinse them off and put back into the frig until the surface gets tacky. Sprinkle lightly with garlic pepper. Get the chips smoking before putting the fish in. I try to keep the temp around 200 but my smoker will go to 250 quickly. I check them after about 30 min. but add 5-10 if needed.I look for a little carmelization.
I tried something new with the batch on the right. Before going into the smoker I ran a fan on them for 30 min. I really like the way they came out and will be doing that from now on. Also I keep the trays towards the top further from the heat source. Play around with that until you find your sweet spot.