SMOKED STEELHEAD TROUT (SALMON)
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Provided by SHADOWS1
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 13h40m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
- Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 1.3 g, Cholesterol 125.6 mg, Fat 10.1 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 2.2 g, Sodium 18955.6 mg
BACON
This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
Provided by Dave
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time P6DT6h10m
Yield 16
Number Of Ingredients 6
Steps:
- In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
- Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 6.7 g, Cholesterol 81.6 mg, Fat 60.1 g, Protein 10.6 g, SaturatedFat 21.9 g, Sodium 1813.6 mg, Sugar 6.7 g
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