Rainy day Smoking

[Bowhunter444]

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

 

[hunterbob1]

GOD that's gonna look an smell great!!!![bear lure]lol

[BowhunterNJ]

Wow, that looks delicious!