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Today I want to show you not only how to get good results when smoking trout, step by step, but also how to make a really delicious brine yourself. ++++INFO BOX++++ 1. Catch the fish, gut them and keep them cool (cool box) 2. Make the brine and marinate the fish in it - to do this, heat around 1 litre of water and add 1 tbsp of FTM "Smoky Dream" for every 3 litres of water (final amount). Boil for at least 2 minutes - preferably a few minutes longer. Allow to cool - make a brine with 60 g of salt per litre of water (cold). - a brine with around 60 g is good if you want to marinate the fish for 12 or more hours. 70 g per litre if the fish are only to be in it for 8 hours. 3. After placing the fish in the oven, rinse thoroughly with cold water and let it drip dry 4. Skewer the fish on the hook and let it dry in the smokehouse at around 40° for around 40 minutes with the door open 5. Then set the temperature to around 80° 6. Add the smoking powder 7. After 20 - 30 minutes, turn off the burner and let the fish cool down in the smoke. The fish should cook for at least 30 minutes at 80° - 90° Tip: The fish are cooked when the dorsal fin of the largest fish comes off easily and the attached flesh is white. http://www.ftmax.de http://www.beelonia.de