Well, I used the dry brine technique that I found in the archives....2 parts salt to 1 part brown sugar and then spices that you like.. It turned out much drier than the wet brine did, both were good but the dry brine seemed better. I wish I could find a way to get bones out easier......stupid bones!

Thanks guys for the great site.

Can you not just filet them?

I guess I could, very few people filet rainbow trout....they are relatively small to begin with...waste some meat. I think some meat will be wasted when fileted.

Sorry, but I couldn't resist: My friend and I were just joking about genetic engineering at work... We are convinced that the number of wings served daily exceed more than twice the number of chickens produced.... hmmmm??? Maybe somewhere there is a 4+ winged chicken out there.

What's next a boneless trout stocking program in SprinklerGuy's pond! lol

All kidding aside, I may have to try that dry brine technique! It sounds awesome!!

-Rich

When I have smoked my trout all I need to do is shake the tail and the meat falls off away from the bones.

I brine in Hi Mountain seasoning and then smoke for about an hour on low heat. It's fabulous. I've tried a bunch of different ways and this is the best.

Iowa Man

I went and looked at their brine...near as I can tell it is the same brine as my latest that I thought I made up myself......


SEE HERE


I don't have a problem w/ the pellicle...I just put fish on racks in fridge for a few hours and they have come out great.

AS for shaking the tail and the bones coming right out......I haven't had that kind of luck yet!!!

Sprinklerguy, have you ever watched Two Fat Ladies...the cooking show? They were doing a herring number the other day. The lady deboned the little herrings with some deft slights of hand. Might work for trout; but might mangle the trout. She ripped the backbone right out like Godzilla!

Sprinkler Dude:
Do this: Cut off the back fins. Run a knife down the back to the bone. Butterfly the trout thusly. Now, take your thunb (this can hurt, but be serious) and run it hard up the backbone from the tail end on the INSIDE of the fish, while holding the tail with your other hand. The backbone lift right out along with those pesky ribs.

Make sense? That's how I do trout, smelt, herring, and flatfish.

How 'bout that Prunella!!!!!!!! We got us a new Alaskan cooking, smoking, hunting, fish woman.... Welcome to this motly crew.