International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Christmas Candy Molds






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > smoked trout
from New Jersey, USA Smoked Trout SMOKED TROUT 1/3 c. rock salt 1 (3 oz.) bottle Wrights liquid smoke 1 c. Mortons Tender Quick Brine: 1/3 cup rock salt added to 1 gallon of water or enough to completely cover fish. Add liquid smoked and tender quick. Cut off heads and put in any non-metal container. Cover with brine. Cover the container and refrigerate 48 hours. Turn fish after 24 hours. Remove from brine and dry thoroughly. Place on cookie sheet and bake at 200 degrees for 4 hours. Turn after 2 hours. Dry and cool thoroughly before wrapping for storage. Good eating. Use mainly for large fish.

Smoked Trout


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by FOOD.CHAT (192)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: smoked
keyword: trout
recipes for seafood
recipes by food.chat
Email Address:
(posted April 22, 1997)

from New Jersey, USA

Smoked
Trout

SMOKED
TROUT

1/3 c.
rock salt
1 (3 oz.)
bottle Wrights liquid smoke
1 c. Mortons Tender Quick

Brine: 1/3 cup rock
salt added to 1 gallon of water or enough to
completely cover
fish. Add liquid smoked and tender quick. Cut
off heads and put in any non-metal container. Cover with brine.
Cover the container and refrigerate 48 hours. Turn
fish after 24
hours. Remove from
brine and
dry thoroughly. Place on cookie
sheet and
bake at 200 degrees for 4 hours. Turn after 2 hours.
Dry and cool thoroughly before wrapping for storage. Good eating.
Use mainly for large
fish.





Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.