Northwest Fishing Reports

So I have maybe 40 filets of trout, Kokes, and landlock coho that I have dry brined over last nght. The smoking thing always throws me for a loop because of the amount of time involved. The filets all spent then night in the refrigerator brined in dark brown sugar, Kosher salt, and a little diced chillies. I have rinsed them well... now they are on a table with a fan pushing air to dry them.... Thing is, I cannot start smoking tonight, it's too late. I work tomorrow too.
I want to know if you think the fish will be OK if I start smoking them early Tues. morning. Remember they have been brined in salt--- that should preserve them I think? Once that sugar crust forms from drying, can I just keep them in the refer. until Tues. Morning, then smoke?:chef:

Should be fine I would put them in a dish of some sort with a top that seals. Maybe a tupaware dish. That`s what I do. Waiting till Tuesday will also make it salty and it will dry out a bit. Add a little water in the bottom. I like my fish and meat salty so before I smoke mine I leave it in a tupaware dish for a few days. Everything has to be salty when your from the south. You should know that.

Yeah Chris you will be fine. I have played that game many of times, so I split up the process to make it easier for me a quite a few times, (acctually doing it right now). Never had any problems.

Its funny you bring this up on the weekend I smoked 10 Kokes. First off I brined them. I thought before bed Id take them out and dry in the reefer till morn then smoke,but I fell asleep.Woke up and rinsed them and dried them then smoked them .I think I smoked them too long. They are now Jerky trout.The taste is great ,just a lil too much smoking. They were smaller trout and did not butterfly them.

Thanks for the replys guys, it is what is... so be it. they are in the refer, dried, and will smoke tomorrow am.

I've left them out for 24 hours before after brining.

Be careful with the dry brine, depending on your mix, I've tried one part sugar, one part brown sugar and one part kosher salt and let it brine for 8 hours, end result was too salty. I think the time depends on how thick your fillets are. I'm happy with a wet terriyaki brine that I can leave for 10 to 12 hours.

Mine taste pretty good ,they are just drier then I prefer.

Hey, what kind of wood are you guys using? I bought a big bag of mesquite and I'm getting tired of everything tasting like mesquite.

Splitshot wrote: Hey, what kind of wood are you guys using? I bought a big bag of mesquite and I'm getting tired of everything tasting like mesquite.

Alder or hickory.

How long are you planning on smoking them for? I have found that depending on the heat level, even 4hrs can be too much for small trout.... so if my brine and everything is done by the time I get home, throw them on the smoker by 6pm or so, and they are good by the time I go to bed.

although weekends are best, but that's when I usually CATCH the fish.. so adding brine time, like you, cant' smoke them usually till I'm ready to go to work again.

racfish wrote: reefer till morn then smoke,

LOL

Dustin07 wrote:How long are you planning on smoking them for? I have found that depending on the heat level, even 4hrs can be too much for small trout.... so if my brine and everything is done by the time I get home, throw them on the smoker by 6pm or so, and they are good by the time I go to bed.

although weekends are best, but that's when I usually CATCH the fish.. so adding brine time, like you, cant' smoke them usually till I'm ready to go to work again.

racfish wrote: reefer till morn then smoke,

LOL

Are you sure thats not "smoke refer till morn then... dang i forgot!"

HUH???? I'm dating myself. We use to call refrigerators "reefers".Among other things.I was going to type something else but now I forgot.Hmmmm

I tried my trout last nite for an appetizer before dinner and they were really nice. They moistened up alot and were quite good in fact.