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IsmailG

Smoked trout

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Learned from my mistakes when I smoked salmon, second go around this time with steelhead. Brined overnight in water/kosher salt/ brown sugar/black pepper/garlic powder/onion powder/ ginger powder/ chilli powder. Got a really nice pellicle by leaving it outside to dry on a cold windy day, smoked for 2 hours on the charcoal brinkmann. Came out great, wish I had more than 1 fish!

IMG_20171207_105753.jpg

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Posted (edited)

Ish that looks great, I am salivating right now no BS. I recently got a Char Grill with the side box smoker and this Pic makes me want to do something this weekend on it

Edited by richie c

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I couldn't find my thermometer so was going by the probably highly innacurate thermometer on the grill itself which was reading around 200, probably was closer to around 150-170 though

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Looks good.  I do similar but ditch the chili and go with lemon, garlic and bay. 

 

Put a hunk on a cracker with some blue cheese and if you can find it, hot pepper jelly, it's a crazy good combo.  Pinkies up!

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5 hours ago, JaseB said:

Looks good.  I do similar but ditch the chili and go with lemon, garlic and bay. 

 

Put a hunk on a cracker with some blue cheese and if you can find it, hot pepper jelly, it's a crazy good combo.  Pinkies up!

Is the pepper jelly hot and sweet?

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however you like it, easy to make. use less hot peppers if you want it milder.

 

Hot Pepper Jelly (15 small jars)

 

3 large bell peppers, cut and seeded

12 Hot peppers, 3-4” long (not seeded)

1/3 cup water

3 cups cider vinegar

5 lbs sugar

2 bottles Certo (2 full packages)

green or red food coloring

 

Pulverize pepper with water in blender. Combine with vinegar and sugar in very large pot. Bring to a boil and boil 15 minutes (stirring constantly). Remove from heat; skim; add Certo. Stir well and add food coloring to suit. Pour in sterile jars; cool and seal with paraffin or lids.

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That's about the right amount of time I use. I like steelhead better than salmon. It's just a better tasting fish and you really don't need to keep it in the brine for any long periods, or not even brine, just a season rub. I like to smoke at about 170ish to an internal of 155. I also use pecan chips straight or mixed with apple.

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That looks awesome.  I wanted to smoke some eels for xmas but my guy hasnt gotten them in yet and i wont be able to do them in time at this point

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