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Coat the trout with the dry rub seasoning mix. Allow at least a half hour for the dry rub to form a pellicle. This will help the trout stay nice and moist through the smoking process. Preheat the smoker to 225 degrees. Add your favorite wood chips to the smoke tube.

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Bombay Duck: Despite its name, Bombay duck isn't a duck at all but a type of fish. Known for its pungent aroma when fresh, it transforms into a delicious delicacy when smoked. Explore new horizons in fish smoking with this unique species. In conclusion, mastering the art of fish smoking and creating the perfect brine recipe can elevate your.

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Stir until the salt and sugar are fully dissolved. Remove the pot from heat and allow the brine to cool completely. Once the brine is cool, place your fish fillets in a container and pour the brine over them. Ensure that the fish is fully submerged in the brine. Cover the container and refrigerate for 30 minutes to 1 hour.

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Instructions. Bring two cups of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar dissolve. Remove from the heat and add the remaining cold water. Cool the brine to 40 degrees F. (Use one gallon of brine for every four pounds of fish.)

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Brine your fish for 6-8 hours in thin chunks or average filets. You could go 10-12 hours if you were going to brine a whole fish in the refrigerator. Remove the fish from the brine and place on your smoking racks with air circulating around them. This will allow the fish to obtain a glaze. This brine makes enough to cure 12-15 three pound trout.

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Instructions. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. In a place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.

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Instructions. Brine the salmon. In a glass baking dish, combine all of the ingredients for the brine and stir until the salt is dissolved. Gently submerge your salmon portions in the brine, cover, and refrigerate for 8-12 hours. If your salmon filets are thin, 8 hours should be enough. Thicker filets will take 12 hours.

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Step 4. Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher.

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Instructions. Bring two cups of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar dissolve. Remove from the heat and add the remaining cold water. Cool the brine to 40 degrees F. (Use one gallon of brine for every four pounds of fish.)

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Put a generous portion of brine in between each piece of fish as you layer it. Brine the fish for 8-12 hours. The brine will infuse the meat and draw out moisture, which will decrease the smoking time. After it brines for 8-12 hours, rinse off all the brine from the meat and pat it dry with a paper towel. Place the fish on the smoking racks and.

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Mix all ingredients very well until sugar is disolved. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal. Place fish in smoker and allow to smoke for about 6-8 hours for smoking.

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Cool in fridge and add your fish only once the brine has completely cooled. Brine 8- to 16-ounce cuts of fish or whole fish for 6-8 hours (a little longer for bigger cuts or whole fish.

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Let cool to room temperature. Pour the brine over fillets, making sure they are covered. Refrigerate for 4-24 hours, depending on the thickness of fillets and personal taste. Remove fillets from brine, pat dry with paper towels. Air dry for 3 hours +/- to allow a pellicle to form; at this point, the fish can be stored in the fridge for at least.

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Prepare the smoker by placing cold water in the drip pan then pre heat the smoker to 200 F. Next, remove fish from the brine and pat dry with paper towel, removing most of the pickling spices. To smoke trout, place filets skin side down on the grill (or use parchment paper/Aluminium foil).

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Place fillet on a plate to drain and put in the refrigerator for four hours until the skin is shiny and dry. Start the smoker and get the temperature to 150 degrees. Don't let the temperature exceed 165 degrees during the first two hours of smoking. Place the fillet on a cedar plank on the lowest grill in your smoker.

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Instructions. Make the brine for the trout by dissolving kosher salt and brown sugar in water. Place the trout fillets skin side up in the brine and brine the fillets for 15 minutes. Preheat your smoker to 180 degrees F. Remove the trout from the brine and place the fillets directly on the grates of your smoker.