Herring fishing on the Weber???

[packfish]

Smoked trout- some of the secrecy is where you catch them- some of the secrecy is in the brine and you don't need to brine them for more than a couple of Hours- The wood you use is part of it also- make sure you soak your wood in H20 for an hour or so- also the type of smoker you use makes a difference.
Smoked trout:
[font "Times New Roman"][/font][size 3][/size]Smoked trout[/size][/font]
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[font "Times New Roman"][/font]Fillet the fish but leave on the skin.[/font]
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[font "Times New Roman"][/font]In about two quarts of cold water, dissolve a cup of salt[/font]
[font "Times New Roman"][/font]Add ½ cup of brown sugar[/font]
[font "Times New Roman"][/font]Add 1 tablespoon of granulated garlic[/font]
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[font "Times New Roman"][/font]Brine for 1 hour stirring occasionally(if the fish are small, only go for ½ hour)[/font]
[font "Times New Roman"][/font]Take from brine and wash well in cold water.[/font]
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[font "Times New Roman"][/font]Pat dry and place on rack in smoker.[/font]
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[font "Times New Roman"][/font]To about a cup of brown sugar add a small[/u] amount of water. It doesn’t take much as all you want is a thick paste. Add one tablespoon of black pepper and about 1/3 cup of maple syrup. Using a basting brush, add mixture to the fish. Put on as much as you can. You want all exposed areas covered. The excess will run off into the smoker.[/font]
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[font "Times New Roman"][/font]Soak your wood chips in water for a while. It will generate more smoke. I like apple or alder wood as they are quite mild. Mesquite is too strong for me. Smoke at 200 degrees for about an hour and 15 minutes. The smaller fillets will be done (they appear dried out a little) Keep the thicker fillets in a bit longer. Each smoker will be a little different and you may have to adjust time for that.[/font]
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Let the finished fillet cool completely before putting them in a container or moisture will

Now here is what you do with Whitefish and trout also- It is as good as it gets.
Bottled fish(any fish works but Whitefish are excellent)

In one pint bottle put.....

1 bay leaf on bottom
Pack fish tightly to within one inch of top (do not add water)
½ teaspoon lemon pepper
½ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon Caesar Italian salad dressing (oil)
or
1 tablespoon Catalina dressing
Or
1 tablespoon French dressing(this colors light fish to look more like salmon)
½ Jalapeno pepper (cut up)

Add enough water in cooker to cover bottles about ½ way.(not real critical, just don’t cover the lids. Boil flats before using to sterilize.(tip-alternate how flats are placed in to boil and they will be a lot easier to get apart) Make sure bottles and lids are washed clean. Add all ingredients to bottles. Don’t over[/b] fill.[/b] If the ingredients boil out, you may not get a good seal. Clean lip of bottle with a damp rag just before the flat in placed on.(very important or it[/b] may not seal)[/b] Put on rings and tighten fairly tight(you don’t have to be a gorilla) Place bottles in cooker and secure cooker lid. Turn on heat but have the petcock open or the weight off. After steam is coming out of the hole pretty good(usually takes about 10 minutes) flip petcock shut or place weight on. Watch pressure rise and start timing the 110 minutes when it reaches 13#. You will have to turn the heat down now to maintain the correct pressure. Dependent on your stove, it will be somewhere between low and medium.(You will learn to make adjustments slightly before needed. i.e.: If pressure is climbing, turn down before you reach 13#) Cook at 13# in pressure cooker for a minimum of 110 minutes(for 4700 foot altitude) This is plenty of time but is a measure of safety and doesn’t hurt the fish. When time is up, turn off heat and leave it alone until the pressure reads zero. Don’t try and open early or the escaping steam can suck the juices out of the bottles. [/b]Open cooker and remove bottles. Let them sit undisturbed until they “pop” and seal. Occasionally one will not seal. Don’t worry, just refrigerate and eat it. Crackers and this are unreal
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