Thread: Catch Any Trout Today?

Whats the word on this brining , Roy ?

I brined a chook once, but it was a lot of work ...

Was very tender though


Tim

Yea true brining is a bit of work but can be worth the effort -plenty of good advice on "Google" , Typically ill just rub a good dose of sea salt & brown sugar into a fillet , warm a bit of manuka Honey in the microwave and brush this on top ill leave this on a drying rack in the beer fridge skin down for a day or two , then dry the fillets off with a paper towel - leave covered outside in a cool breeze for a couple of hours then smoke them.

Smoke sticks best to a dry surface, I find taking the time to do this makes a heap of difference to the smoke - also add some lemmon pepper just before smoking can also give them a nice nudge.........................Tight Lines & smoking barrels...................