Jump to content

Rainy day Smoking

Recommended Posts

Fired up the smoker this morning and smoked the 6 brown trout I caught Monday. Next i put in a boned out leg of lamb that will be tonight's dinner. The trout I brined since Monday in a brine consisting of 1 cup salt 1/2 cup Morton's tender quick as the cure and for flavor 2 cups of dark brown sugar.. This was added to 1 gallon of water and brined for 6 days.Smoked fish at 125F for 3 hours using mesquite

I picked all the meat off the finished fish and will make my smoked trout spread tomorrow. Next I boned out and butterflied a leg of lamb. Put in a plastic container and poured a marinade of olive oil, red wine, balsamic vinegar, rosemary, garlic and salt and pepper. I let it marinade for 4 hours while the fish smoked. Took out of marinade and put into a sock and into the smoker. It will smoke at 275f for 5 hours or until core temp reaches 165f. Smoking with mix of cherry, mesquite, and hickory for more complex taste.


Trout in the smoker




Trout done





Trout meat for spread







Leg of lamb buterflied and marinade poured over it






Put into sock and ready for smoker



"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...