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Phrasty 12-22-2010 06:59 PM

Cold smoked Jerky & Trout
Hi Everyone. I've been meaning to test out my hand at cold smoking so I decided to do some beef jerky and some cold smoked cured trout.

The only lean beef I had in the freezer was some tenderloin. I though that would do nicely! I sliced into 1/4" strips & seasoned overnight with
Mortons TQ,
black pepper &
Chili flakes

then I dried it a bit & threw it on the smoker with cold smoke. This was the first time making my own jerky and it wont be the last. Although I think next time I am going to try a recipe without the soy to compare and slice into thicker strips and dry longer (due to the bigger strips)

Jerky drying on trays waiting to go on the smoker

My cold smoke set-up :thumb:

For the Trout I cured for 48 hours in a simple rub with kosher salt, brown sugar, cure #1 & a bit of my seafood rub and then covered with dill and vacuum-packed. I cold smoked it for about 4 hours with almond. AMAZING!

and for dinner...

I see more cold smoking in the future! Thanks for looking! :thumb:


landarc 12-22-2010 07:02 PM

Nicely done, how big was that trout?

Phrasty 12-22-2010 07:09 PM


Originally Posted by landarc (Post 1491290)
Nicely done, how big was that trout?

Not 100% sure but I think the weight was 1.5lb. on the fillet. :confused:


bluetang 12-22-2010 07:50 PM

That is flippin' righteous, ya know you're killin' me here !!

bigabyte 12-22-2010 09:34 PM

Looks absolutely delicious!:cool:

blackdog043 12-22-2010 10:04 PM

That jerky looks outstanding.:thumb: I do all my jerky at 1/4, I didn't like it as much cut thicker.

SLCMACK 12-22-2010 10:26 PM

It all looks good!!! How long did you leave the jerky on for?

keale 12-23-2010 03:45 AM

I would definitely eat that! Hey Phras, your pictures look great! New camera?
I gotta learn how to work mine!

Phubar 12-23-2010 03:47 AM

You're the Man Ph.!:cool:

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