So, my wife always says she hates trout, but loves the steelhead and salmon. As she would say, "I like the red meat trout though". This got me thinking... and my plan went into action as the trout we caught were typical white meat stockers.
I whipped up a few brines, but added some orange food coloring to the trout brine. I also was planning on using the smoker for some tuna and yellowtail, so a second bag was coloring free.
Dastardly, I know... but looking forward to see if this trickery works.
The next day and the meat was almost salmon like!
The skin looked totally normal, as none of the coloring penetrated the skin, only the meat.
A light sprinkle of brown sugar and cracked peppercorn were the only seasons used before smoking.
I had to guess how long this smoker was going to cook, so I just went off my old numbers from the old canister smoker. This stick burner was throwing out some serious smoke at perfect temps!
Beautiful laminar flow and stringy smoke from the Apple and Cherry wood!
The top layer got a little bit over cooked, but still came out great. I'll adjust the times for the next time I use the smoker.
Smoky Goodness!
Succes! Even though I'm going to try different times and recipes for the next batch, this one was a total success... and most of all... totally fooled my wife! Am I a dastardly husband for tricking my wife in this way??? hahahahaha
