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Do you want to smoke trout ???? yourself? We'll show you how to do it. ???? Ingredients for the brine We recommend a 7% brine for trout. This means we use 70 grams of salt per liter of water. You should calculate 1 liter of water per fish. Spice brine for 1 liter: 70 grams of salt 2 tbsp juniper berries 1 tbsp mustard seeds Handful of bay leaves 1 lemon Bring this spice brine to the boil and add it to the brine. Now leave the trout to marinate in the prepared brine in a cool place for around 12-24 hours. After you have taken the trout out of the brine, wash the fish thoroughly and pat them dry with a kitchen towel. Then hang the fish in the smoker to dry at around 25 - 30 degrees for around 45-60 minutes. Open the exhaust flaps at the top completely so that the moisture can escape. As soon as the fish are dry, the cooking process can begin. Now cook the fish at 110 degrees for about 10-15 minutes. Close the exhaust flaps here. Finally, smoke for at least 60 minutes at a temperature of 60-80 degrees. Open the exhaust flaps 1/3 here. Finally, let the trout cool down and enjoy. Have fun trying it out. #trout #fish #smoking #smokedfish