T
traildust
Guest
Ten trout
4 gallons water
8 cups salt (5pounds)
1 pound dark brown sugar
2 cups lemon juice (9 lemons)
8 cloves garlic – crushed
1 white onion – chopped
Boil water then add salt and sugar in small amounts at a time to insure they dissolve.
Add remaining ingredients mixing thoroughly. Remove from heat and allow to steep and cool, this may take a couple of hours. Filter out the onion and garlic. Just make sure the brine is cool before adding with the fish our they will cook.
Pour the brine in an ice chest and add the fish. I added five one gallon zip lock bags full of ice to insure this remains cool. Make sure all of the fish are submerged and allow to sit overnight.
In the morning remove fish from brine, rinse in cold water and allow to air dry until the pellicle forms. This can take about six hours or more.
After this step I placed the fish in my Big Chief electric smoker that averages temps of 150. Mesquite wood was used for the smoke and twenty hours later they were finished.
One thing about the Big Chief is that for smoke it uses saw dust. I haven’t had any of this in years but instead I cut off rounds from mesquite about 3/8 of an inch thick and place these in the pan.
While air drying, place netting over to keep pests out.
After several hours the jaw bone broke lose from one of the hooks. Not a big deal, this happens.
Twenty hours later
The skin will come right off. Oh, this tastes SO good!
4 gallons water
8 cups salt (5pounds)
1 pound dark brown sugar
2 cups lemon juice (9 lemons)
8 cloves garlic – crushed
1 white onion – chopped
Boil water then add salt and sugar in small amounts at a time to insure they dissolve.
Add remaining ingredients mixing thoroughly. Remove from heat and allow to steep and cool, this may take a couple of hours. Filter out the onion and garlic. Just make sure the brine is cool before adding with the fish our they will cook.
Pour the brine in an ice chest and add the fish. I added five one gallon zip lock bags full of ice to insure this remains cool. Make sure all of the fish are submerged and allow to sit overnight.
In the morning remove fish from brine, rinse in cold water and allow to air dry until the pellicle forms. This can take about six hours or more.
After this step I placed the fish in my Big Chief electric smoker that averages temps of 150. Mesquite wood was used for the smoke and twenty hours later they were finished.
One thing about the Big Chief is that for smoke it uses saw dust. I haven’t had any of this in years but instead I cut off rounds from mesquite about 3/8 of an inch thick and place these in the pan.
While air drying, place netting over to keep pests out.
After several hours the jaw bone broke lose from one of the hooks. Not a big deal, this happens.
Twenty hours later
The skin will come right off. Oh, this tastes SO good!
:icon_cool
