Looks so yummy 😋. We smoked up salmon we caught last fall. Seems like a lot at the time but once you start giving some to family it disappears quick..might have to round up some whitefish for spring time .🙂
Hi William, love the videos. I always look forward to seeing the next one. I was wondering if you ever tried a wet brine before smoking. Found a recipe for trout that is absolutely amazing.
Great video! I have kenemich trout took out to smoke tomorrow morning. I use beef pickle usually to cure my fish but I will try to get my hands on some of that salt when i'm back on the coast. Also I have smelts took out to try in the smoker. Have you tried smoking smelts? if so got any tips? Thanks!
Thank you, I have never done that before but can't see why it wouldn't work... Salt helps to add flavor and preserve the fish as well but nowadays with freezers, bottling and so on there are others ways to keep the smoked fish or just eat it up fast ...lol
Here's the recipe if you ever want to give it a try. 2 trout, 8 cups water, 1/3 cup course salt, 1/2 cup white sugar, 2 tbsp soy sauce, 4 cloves of garlic "minced", 1 tbsp black pepper, 1 tbsp paprika. Mix together and soak overnight then rinse and dry and into the smoker to a temp of 145 degrees internal.
It's a bit rubbery, higher salt content and sometime the grates has a little surface rust on them that can get on the skin of the fish... I occasionally clean the grates usually after ever couple uses but the salt from the fish is tough on them...
@@Biglandtrapper Thanks for the reply Got some smoked mackerel from a fella one time and it was amazing and I keep telling myself I'm gonna do some but never get around to it. Have you ever used a brine?
Boys oh Boys sea run trout remind me of home , with a feed of fiddle heads and PEI new potatoes bye ya can't beater ! Cheers Chow for now
Sat down after brining a bunch of trout to watch you do the same
Love the videos
Awesome job william and must be tasty too, greetings from Kiwiland in Down Under.
I can't wait to visit the Big Land.
greetings from california, great video!
You’re making me hungry, Bill...!
Cheers!
Whipple
A simply divine culinary experience!! Everyone needs to check out The BigLand..!!
Awesome thanks buddy...
Awesome my buddy, delicious stuff...
Smoked trout....liked the video before I watch the video, I know it will be good
Thanks for the teaching time to set net and see if I can fill the cupboards
Looks like a fine feed of trout, you’re making me hungry.
Great video William thanks for sharing 😊
gonna have to try for sure ..love smoked fish ..
Thanks. Now I am hungry. Best
Try one pepper corn and or one pepper corn and one piece of garlic. YUM !!
Such good content, love it. Keep it up and stay safe !
It’s a good thing you are an active man , because if you weren’t your belly would be the size of Africa with all that high end feeding you do! 👍😋
Food is like fuel to a motor, if your gonna run her hard your gonna need the extra fuel ...lol
Looks so yummy 😋. We smoked up salmon we caught last fall. Seems like a lot at the time but once you start giving some to family it disappears quick..might have to round up some whitefish for spring time .🙂
Great video, thanks!
Hi William, love the videos. I always look forward to seeing the next one. I was wondering if you ever tried a wet brine before smoking. Found a recipe for trout that is absolutely amazing.
Great video! I have kenemich trout took out to smoke tomorrow morning. I use beef pickle usually to cure my fish but I will try to get my hands on some of that salt when i'm back on the coast. Also I have smelts took out to try in the smoker. Have you tried smoking smelts? if so got any tips? Thanks!
Looks great! Do you get to do some ice fishing at South Brook? Seems like a crazy place to fish when I see your previous videos 😍
How long did you smoke for or how do you tell when done? Also, what does the vinegar in the bottle do?
Another great video👍can you smoke fish without using salt and smoke it as is?
Thank you, I have never done that before but can't see why it wouldn't work... Salt helps to add flavor and preserve the fish as well but nowadays with freezers, bottling and so on there are others ways to keep the smoked fish or just eat it up fast ...lol
@@Biglandtrapper thanks you for the reply and keep up the great content
Here's the recipe if you ever want to give it a try. 2 trout, 8 cups water, 1/3 cup course salt, 1/2 cup white sugar, 2 tbsp soy sauce, 4 cloves of garlic "minced", 1 tbsp black pepper, 1 tbsp paprika. Mix together and soak overnight then rinse and dry and into the smoker to a temp of 145 degrees internal.
Where did you get my recipe ? ha ha
Starved after watchin this haha
ok william ,as soon as you need a new best friend, look me up,,cheers
That place is only 5 mins from where I live to bay Robert's
Why not eat the skin?
It's a bit rubbery, higher salt content and sometime the grates has a little surface rust on them that can get on the skin of the fish... I occasionally clean the grates usually after ever couple uses but the salt from the fish is tough on them...
@@Biglandtrapper
Thanks for the reply
Got some smoked mackerel from a fella one time and it was amazing and I keep telling myself I'm gonna do some but never get around to it.
Have you ever used a brine?
@@mikewilliams-no9cm Nope never used a brine, cured this way works great for me...
I believe you are over cooking. You might try looking in a cookbook at their timing.
Don’t be handing it over to me, you won’t get it back!!