#19 Smoking trout - comparison of different smokers
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Today I would like to show you not only how to get good results when smoking trout, but also a comparison between 3 different electric smokers. ++++INFO BOX++++ Procedure for the electric oven 1. Catch fish, gut them and keep them cool (cool box) 2. Make a brine and put the fish in it. To do this, bring about 1/4 of the required water to the boil and add the smoking brine. Then cook for 2 - 3 minutes and leave to cool down. If you are only using salt and no spices, you can also dissolve the salt in cold water. A brine with 70 g FTM smoking brine per litre of water is good if you are marinating the fish for around 8 hours. A brine with 50 to 60 g is good if you want to marinate the fish for 12 or more hours. 2. After marinating, rinse the fish thoroughly with cold water and let it drain. 4. Skewer the fish on the hook and leave to dry in the smoker at around 40° for around 40 minutes with the door open. 5. Then set the temperature to around 80°. 6. After around 10 minutes, add the smoking chips. 7. After a further 10 - 20 minutes, turn off the heat and let the fish cool down in the smoke. Tip: The fish are cooked when the dorsal fin of the largest fish comes away easily and the attached flesh is white. http://www.ftmax.de http://www.beelonia.de
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