Three Simple Brine Recipes for Smoked Trout | Brad Fenson Recipes
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- Опубліковано 6 вер 2024
- Lake trout are best eaten fresh, as the high-fat content breaks down when they are frozen and thawed. The flesh is delicate, and fish being kept for the table should be stored in a cooler with ice. Lake trout can be filleted boneless or baked whole with the guts and gills removed.
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thank you for being simple and to the point. Most people give a 30 min video for 1 recipe with a lot of fluff.
I like your dry rub technique
Excellent ideas for my trout and salmon 🏴🏴
Didn't add sugar but mention it in the second recipe
Are times and temps equal in the USA? I heard that "o" in out a little strong.. Jk thanks for the video
I went to visit my uncle in Mississippi Gulfport and he is 6 blocks from the Gulf of Mexico and we went trout fishin and got alot bu none of them were as meaty
How long did you smoke them and what kind of wood did you use?
What one keeps the longest?
Yum 😋
smoking!
Fuking awesome sauce
In Norway, that soy would cost 25$😂
I didn’t find this very useful. You didn’t say how long or at what temp to take it out.
The recipe is for the brine, not the smoking.
Cool except for the creepy Canadian accent
Jesus, grow up dude.
@@Adogsmate4267 sorry man. Poor attempt at humor. No intent to offend.
Is that the best you can do? You must be a trump supporter
creepy eh!!