MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Smoking Salmon And Trout Part X - Smoking Small Trout
 Categories: Fish, Smoke, Info
      Yield: 1 text file

  Unboned:

  Make an 80° salt brine with 8.5 oz salt per 1 qt water, score
  skin, and brine 1 hour. Spit them through the eyes with a heavy
  wire (a welding rod works well here) and hold the belly open with
  small matchstick sized sticks. Dry at 90°F for 30 minutes (forced
  draft) or 1 hour or more (natural draft). Then smoke at 160°F for
  1-1/2 hours (forced) or 3 hours or more (natural).

  Boned:

  Make an 80° salt brine and brine 8 minutes stirring often.
  Depending on the shape desired and the boning method used, spit
  through the eyes and prop open with match stick sized wood, or hang
  over a dowel, or rolled and skewered. Drying and smoking
  temperatures and times are the same as for unboned.

  Recipe FROM: Smoking Salmon & Trout by Jack Whelan

  Posted by: Jim Weller

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