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> Smoked Rainbow Trout, "Indian Candy"
sdcaller
Posted: Nov 06, 2014 - 07:50 pm


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The 2 Rainbow I got this week were smoked "indian Candy" style today.

The shiny glaze comes from the maple syrup I brush on for the last hour the fish is in the smoker.

Thought you might like to see.

Make your mouths water!!

SDC

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ThorahGuy
Posted: Nov 06, 2014 - 07:57 pm


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You win Ralph, I'm drolling all over my keyboard.

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Knuguy
Posted: Nov 06, 2014 - 08:08 pm


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...............be right over!!!

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mydogbites
Posted: Nov 07, 2014 - 08:34 am


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Very nice love the color. SDC I got my smoker down to 150 that's the lowest temp. so far, thanks for the tips.

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Dinky
Posted: Nov 07, 2014 - 08:53 am


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All those times we have fished "together".......never even been offered a taste.......lol

Let me know when you are heading out again mister I may show just to watch...and learn...

Cheers

Greg

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Ssaaacckk
Posted: Nov 07, 2014 - 05:25 pm


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wow looks awesome!

Very nice



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phoney
Posted: Nov 09, 2014 - 10:29 am


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what kind did you use. Recipe would be nice if you don't mind sharing it.

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ThorahGuy
Posted: Nov 09, 2014 - 10:58 am


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QUOTE (phoney @ Nov 09, 2014 - 10:29 am)
what kind did you use. Recipe would be nice if you don't mind sharing it.

Go to the Lake Simcoe Forum. Point to the Resources tab and click on Recipes. You'll find it there.

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sdcaller
Posted: Nov 09, 2014 - 07:02 pm


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QUOTE (ThorahGuy @ Nov 09, 2014 - 10:58 am)
QUOTE (phoney @ Nov 09, 2014 - 10:29 am)
what kind did you use. Recipe would be nice if you don't mind sharing it.

Go to the Lake Simcoe Forum. Point to the Resources tab and click on Recipes. You'll find it there.

Hi Gord

Thanks for referring "phoney" to the recipe.


You will note it says smoke 4 to 8 hours--that depends on you and your smoker temp.

I have a Bradley and I start out at a temp of 120 degrees and gradually work up to 160 degrees over an 8 hour period. The fish only gets 3 hours of smoke in that 8 hour period.

If you want help based on different smokers and how you can or cannot control temps, send me a PM and I will try and help you.

SDC

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Fishsniffer
Posted: Nov 10, 2014 - 02:49 pm


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Awesome ! Still have the taste in my mouth from the M & G

Nice work Ralph.

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IFH
Posted: Nov 10, 2014 - 06:20 pm


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Looks good, thanks for sharing.

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Rippin Lipps
Posted: Nov 21, 2014 - 11:20 am


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hi sdc

looks good, i am also a smoker of steelhead. I soak apple wood for about a week or two, rub my filets with with salt and brown sugar 75/25. let the moisture drain away (24 hrs.) , wash off the remaining salt, let it dry again (12 hrs.) then smoke. I use coals in a coal started till there white, then pour in the pan and layer with my very wet wood - which produces a dense smoke. I have a 3-tier brinkman so not only am I smoking fish but a turkey and a block of pepper jack cheese as well. It takes my fish about 3-4 hrs to complete my turkey is about 8-hrs. I have pics but can't get them off my phone.

Nothing like smoked fish in an omelet, sandwiches, or a dip with creamed cheese.

yours looks great

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chromezone
Posted: Nov 21, 2014 - 11:40 am


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Master smoker right there. Mouth is watering

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bige
Posted: Dec 02, 2014 - 10:02 pm


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Wow my mouth is watering. My dad used to smoke salmon when I was a kid and i wanna smoke some tasty fish this winter. I'll deff be checking out that resource page

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