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Thread: Smoke Trout = any good ideas

  1. #1
    Join Date
    Mar 2010
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    Default Smoke Trout = any good ideas

    With the sunrise comes yet another trout season.
    I always end up with more fish than I can give away (yes, I'm that good...)
    Anyway this year I want to smoke them.

    When I was a kid I'd eat trout, pearch, blue gill, sunny's all day long, but the bones are a bother to me know that I'm an old Bear.

    I figured if I smoke the little puppies a) they'd taste better, and b) I'd be able to deal with the bones.

    And I have a food saver so I can stock up a bunch for long term prep storage.

    Anyone have any experience smoking trout that didn't involve a $600 smoker?
    Low tech w/charcoal's just fine with me.

    Thanks

    PS: If you want trout PM me in about three weeks - I'll have more than I know what to do with.
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  2. #2
    Join Date
    Oct 2009
    Location
    WA Coast
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    4,774

    Default

    Sure. Just build a cold smoker. You need some kind of firebox with an outlet pipe for smoke and a box for the meat into which you pipe the smoke. You can assemble one out of junk for a lot less than $600. Ours is a metal drum piped into an old icebox.


  3. #3
    Join Date
    Nov 2009
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    Fly-over country
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    Default

    I've been using the Scandinavain "Gravlax" recipe. Gravlax = Grave Lox.

    You mix a little salt and sugar together and sandwich the salmon (that's the 'Lox') together with some dill weed. Put it in a cool place (that's the 'grave') and flip twice a day for at least a couple of days.

  4. #4
    Join Date
    Sep 2009
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    Slave Region 10
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    Default

    Here is what I have learned:
    Very small fish; Par boil so that you can peel meat from bones. Combine with Bisquit Mix in small dough balls, freeze or deep fry. Dip in various types of mustard.
    Larger fish:
    Fillet meat from bones soak in salt water as per instructions and smoke using any 'sapless' fruit or other hard wood (no pine/cedar/fir/balsam wood), cut or shave wood as needed for smokey low temp fire.
    Fillets are easier to vacume seal than whole fish.
    Check the web for smoker and rack design
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  5. #5
    Liberty is offline Tree of Liberty Supporter
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    Default

    My new Masterbuilt cost less than $200 at Christmas. I smoked salmon last weekend, vacuum sealed and froze it. 1 1/2 hrs in the smoker is all it takes.

  6. #6
    Liberty is offline Tree of Liberty Supporter
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    May 2007
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    Default

    Here's some of the less expensive Masterbuilt smokers.

    http://www.masterbuilt.com/index.php...okers.html?p=2

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