Hi there ... I scored a wonderful vertical Coolabah gas smoker for Christmas and have about 30KG of rainbow trout I caught recently on a trip in NZ fishing the Tongariro. I have experiemented with straight salt and brown sugar applied liberally over the surface of the butterflied trout which was a little to salty for the tastebuds (left it on for 2 hours) .... and also tried the liquid brine soaking method (left on for two hours) and had an ordinary finished product. The fish average 4 pounds a piece. Does anybody have a reasonably bullet proof brining recipe to get me started??
Hi David this may be of help as we brine or cure alot of fish
Cut the salt out and it only draws all the moisture
Use maple syrup and a sprinkle of garlic powder, pepper and a light dusting of salt, spread over fillets, then sprinkle parsley flakes and leave in the fridge overnight before smoking
If you want to get creative, buy the Maple cure from Bradley and sprinkle the cure in the same ingredients, this will infuse the flavour into the fish giving you a completely different taste brining or curing is only designed for the old age of preserving, if you are going to smoke and eat your fish straight out of the smoker there is no point
With your gas smoker, try and keep the heat down as much as possible for the first couple of hours, this will induce more smoke flavour rather that hot smoking where you can end up with a cokked fish and smokey flavour on top
Help with a Brine recipe for smoking rainbow trout
in The Kitchen
Posted · Edited by MarkBradleySmoker
Hi David this may be of help as we brine or cure alot of fish
Cut the salt out and it only draws all the moisture
Use maple syrup and a sprinkle of garlic powder, pepper and a light dusting of salt, spread over fillets, then sprinkle parsley flakes and leave in the fridge overnight before smoking
If you want to get creative, buy the Maple cure from Bradley and sprinkle the cure in the same ingredients, this will infuse the flavour into the fish giving you a completely different taste brining or curing is only designed for the old age of preserving, if you are going to smoke and eat your fish straight out of the smoker there is no point
With your gas smoker, try and keep the heat down as much as possible for the first couple of hours, this will induce more smoke flavour rather that hot smoking where you can end up with a cokked fish and smokey flavour on top
Hope this helps