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Wheeler

Dry brining fish

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Seems like this has become the all the rage for Thanksgiving Turkeys, so I decided to try it with my trout this year. Rather than soaking it overnight in a traditional brine, I just coated the fish inside and out with a mixture of sea-salt, cracked pepper, and herbs (I used rosemary) let it rest for an hour or so and then put it right on the smoker (slow and low) for 3-4 hours. Just as tasty and sure saved a lot of time/effort. Caught 'em in the morning, ate 'em for dinner that evening.

 

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Salt delivers flavor. As it dissolves on the surface, it then grabs the other flavors and starts working it's way in by osmosis cell by cell. After a while you'll get the pellicle on the surface which smoke will stick to - and then that wonderful maillard reaction will occur in the smoker.

 

 

 

I have read articles that brining can impeded a rub from doing it's job. So it's either brine or rub, but not both.

 

 

BTW, every OP should read:

 

Caught 'em in the morning, ate 'em for dinner that evening.

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