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 deg sal brine with 8.5 oz salt per quart water,
  score skin and brine 1 hr. Spit them through the eyes with a heavy
  wire [a welding rod works well here]and hold the belly open with
  small match stick sized sticks. Dry at 90 deg F for 30 min [forced
  draft] or 1 hr or more [natural draft]. Then smoke at 160 deg F for 1
  1/2 hrs [forced] or 3 hrs or more [natural].

  Boned: Make an 80 deg sal brine and brine 8 min 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 temps and
  times are the same as for unboned.

  Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
  Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
  Weller

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