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Pin Smoking steelhead. Let the fish cool to room temperature before storing. How to store smoked steelhead. The smoked fillets can be stored in the refrigerator with 4-6 days in an air tight container. For longer storage, vacuum pack portions or freezer bags with as much air removed as possible. Add a date and identification. Freeze up to one year.
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Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you can smoke your steelhead: low and slow(180-200 degrees for up to 4 hours) or high and fast(200-225 degrees for 2-3 hours).
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Preparation. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple of times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
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Setting Up the Smoker. While there are various types of smokers available, a traditional charcoal or wood pellet smoker works well for smoking steelhead trout. Preheat the smoker to a temperature of around 200-225°F (93-107°C) and add your choice of wood chips or chunks to the smoker box. Fruit woods like apple or cherry are popular options.
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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.
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Wash fish off, pat dry with a towel and place on wire rack in a cool place. Let sit for 2 hours. Brush fish with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade. Add fresh ground black pepper. I used a Bradley Digital Smoker and Alder Wood and began smoking the fish at 150 degrees for 2 hours. Basting every hour with Mr. Yoshidas Marinade.
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Brush olive oil onto the top and sides of the fish. Apply 1 TBS of my Texas style rub to the top of the fish. Set up your smoker for cooking at 225°F (107°C) with indirect heat, and if your smoker uses a water pan, fill it up. Use a light-tasting wood for smoke such as alder or apple. When the smoker is ready, place the fish on a piece of.
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Mix 2 cups dark brown sugar, 1/2 cup of coarse kosher salt, and 1 TBSP of coarse ground black pepper. Then line bottom of tupperware with the mixture approx. 1/4-1/2" thick
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First, mix 3/4 to 1 cup of plain, non-iodized salt, with 4 heaping cups of brown sugar. Mix this thoroughly. Then in a crock, plastic or glass container (not metal), place one layer of fish on the bottom of the container. Then generously spread the salt and brown sugar mixture on top of the fish. Once thoroughly covered, put another layer of.
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Let cool to room temperature. Pour the brine over fillets, making sure they are covered. Refrigerate for 4-24 hours, depending on the thickness of fillets and personal taste. Remove fillets from brine, pat dry with paper towels. Air dry for 3 hours +/- to allow a pellicle to form; at this point, the fish can be stored in the fridge for at least.
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Heat the smoker to 180-200 degrees. Generously season the non-skin side of the fish with Potlatch seasoning. Place the fish, skin side down on non-stick aluminum foil. Place the foil in the smoker. Let the fish smoke for an hour, then check it. When it is firm to the touch and doesn't give when poked, it is done.
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Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry for about an hour - until a glaze forms on the surface of the fish. Smoke fish according to your smoker's directions with alder wood, mesquite, fruit tree or hickory chips. Check occasionally, keeping in mind that air temperature will influence smoking time.
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directions. Mix all ingredients very well until sugar is disolved. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal. Place fish in smoker and allow to smoke for about 6-8 hours for.
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Smoking The Steelhead Fillets: Spray or apply oil to the smoker racks to keep the fish from sticking and place the fish on their skin side down. Cold Smoke at the lowest possible temperature for 3 hours using Alder, Hickory or your choice of Bradley Bisquettes. Then, over a 2-hour period, gradually increase the temperature up to 170°F.
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Use a whisk to incorporate and thoroughly dissolve the sugar and salt. Pour a little of the brine in the bottom of a 13×9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours. This brine is for 3 pounds of salmon as in my Smoked Salmon recipe.
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Place in the fridge overnight (8-12 hours). Rinse the fish thoroughly and place in a cool dry place of 2-3 hours to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process. Smoke for 5 hours at a gradually increasing temperature, starting at 100F and increasing it 20F every hour.
