Smoking Salmon And Trout Part 10 – Smoking Small Trout

INGREDIENTS

INSTRUCTIONS

Unboned: Make an 80 deg sal brine with 8.5 oz salt per quart water,
score skin and brine 1 hr. Spit them through the eyes with a heavy
wire [a welding rod works well here]and hold the belly open with  small
match stick sized sticks. Dry at 90 deg F for 30 min [forced  draft] or
1 hr or more [natural draft]. Then smoke at 160 deg F for 1  1/2 hrs
[forced] or 3 hrs or more [natural].  Boned: Make an 80 deg sal brine
and brine 8 min stirring often.  Depending on the shape desired and the
boning method used, spit  through the eyes and prop open with match
stick sized wood, or hang  over a dowel, or rolled and skewered. Drying
and smoking temps and  times are the same as for unboned.  Extracted
from: Smoking Salmon & Trout by Jack Whelan. Published by:  Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim  Weller
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep
08, 98

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