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04-02-2013, 04:53 PM
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#11
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,379
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Oh, man, those look great already!
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She who dies with the most toys, wins.
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04-02-2013, 06:06 PM
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#12
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Admiral of the Texas Navy
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
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Amazing work S&P. Looks like you have the process down to a science.
.40
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"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
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04-02-2013, 07:02 PM
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#13
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,510
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Why do you cut them in half for the platters where they would fit whole?
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May you live as long as you wish and love as long as you live.
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04-03-2013, 01:21 AM
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#14
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Head Chef
Join Date: Aug 2012
Location: Albuquerque, NM
Posts: 895
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Looks nice so far and I'm very interested in your process.
Might I suggest that you post only to this thread as you proceed?
Starting a new thread for each step is very distracting for this reader and will be cumbersome for those of us who wish to try this for ourselves.
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04-03-2013, 02:02 AM
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#15
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Yes, lovely looking fish 
Lovely, nice job
Cheers Joey
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04-03-2013, 07:49 AM
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#16
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Executive Chef
Site Moderator
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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I love me some smoked trout....Looks mighty good!
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I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
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Good judgement comes from experience; experience comes from bad judgement.
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04-03-2013, 08:44 AM
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#17
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,811
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Is this it? Are they done/ Or is there more to it? I am ready to eat it as is.
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You are what you eat.
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04-03-2013, 09:20 AM
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#18
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Head Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,179
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Quote:
Originally Posted by jharris
Looks nice so far and I'm very interested in your process.
Might I suggest that you post only to this thread as you proceed?
Starting a new thread for each step is very distracting for this reader and will be cumbersome for those of us who wish to try this for ourselves.
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JH. good idea, I will continue to post here, Thanks'
The next steps Will be, showing the tacky surface, the seasoning process, the smoking process and the outcome of the final process and packaging.
Thanks to all who are fallowing, Joey
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04-03-2013, 09:33 AM
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#19
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Head Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,179
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Quote:
Originally Posted by taxlady
Why do you cut them in half for the platters where they would fit whole?
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I cut them in half so they will fit in food saver bags. I give most of them away so my friends can enjoy them too.
My fishing partner also smokes fish and the next bunch we catch will be his to smoke, Then we share our final product with each other.
Just would like people to know that we only keep enough trout to do our spring smoking. After that, we throw them back. Then, its time to fill the freezer with walleye.
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04-03-2013, 09:52 AM
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#20
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Head Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,179
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Smoking Trout Step 5
When the pellicle is developed the fish is shinny and sticky. 
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Smoking Trout, step 1
salt and pepper
It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed.
At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch!
As I continue the process, I will add the recipe and photo's for each step if anyone is interested.[IMG]http://www.discusscooking.com/forums/members/39817-albums960-picture5456.jpg[/IMG]
3 stars
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