Smoked rainbow trout has the required characteristics with the exception of colour.
Colour has grey / charcoal tint on flesh side.
Details;
Trout fillets are wet brined in a 42% brine soloution for 4-5 hours. (11% salt by weight)
Brine soloution is as follows:
750 g kosher salt. (approx.4 cups)
Brown sugar (approx.4 cups)
Bay leaves
Black peppercorns
6L of water.
Method:
Trout is removed from brine after 4 hrs and returned to fridge overnite till pellicle has formed. (Fish is dry by this time)
The following day trout is placed in Cookshack SM 260 with temp setting at 160 and woodboxes 1/2 filled with mix of Alder and Hickory.
Smoker runs for 1 hr 40 mins approx.
Trout has great texture and taste but poor appearance due to light soot / greyish colout in center of fillets.
Note; Due to condensation from venting pipe dripping back down on product inside smoker a small cup is placed just under venting hole inside smoker on top rack. (Roughly 4 to 6 inches away.)
Any suggestions to correct colour issue? Thanks in advance.
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