How do you prepare your smoked trout?Looks great man ! I love smoking my trout. Delicious!!!!
Lots of ways but mainly with a brown Sugar and Salt brine. Sometimes a lemon pepper brine. All depend what we have and catch that day. But always down to try new ways also. Always good to change stuff up in the food department lolHow do you prepare your smoked trout?
Agreed on changing things up - i think lemon goes really well with trout, but ive never tried brown sugar that one sounds deliciousLots of ways but mainly with a brown Sugar and Salt brine. Sometimes a lemon pepper brine. All depend what we have and catch that day. But always down to try new ways also. Always good to change stuff up in the food department lol
I like my meat cooked. Sous Vide better?What you’re doing to that tenderloin and backstrap is criminal.
What you’re doing to that tenderloin and backstrap is criminal.
I will try it rare next time. I did before and it seemed nothing like rare beef. I don't remember exactly like what. I only have backstrap and tenderloin left. The legs are all eaten.oh man...bj! you need to cut all that fat and silverskin off (GAMEY TASTE) and sear it. cook it medium rare, medium at most. wild game is not meant to be cooked like that! but if thats how you like it by all means cook it that way though. backstrap is super tender you dont need to cook it that long even if well done is your thing. tenderloin you can eat like sushi! if your the only person handling your kill and you do it properly, you dont have to worry about your meat like you do from the store/markets IMO
I will try it rare next time. I did before and it seemed nothing like rare beef. I don't remember exactly like what. I only have backstrap and tenderloin left. The legs are all eaten.
I didn't need to remove it. I cooked it until it was tender. It is all protein.Have you ever taken the skin off a fish fillet? That silverskin comes off a lot like that and will dramatically improve how that backstrap cooks up.
I didn't need to remove it. I cooked it until it was tender. It is all protein.
I know what you mean here. I never marinate steaks or any red meat. Little salt and pepper to bring out the MEAT flavor BUT THATS IT. Store bought Chicken has almost no flavor so I will marinate, but not beef/venison/elk unless I'm making jerky. If you like the taste of the silver skin eat it! I just think it cooks nicer without it and doesn't taint the better flavors. I like the fat on beef but with venison its gamey IMOI usually cook meat with no seasonings. I want it to taste like meat, not ginger or other things. Fully cooked meat develops is own flavor with the searing process and slow cooking.
I was planning on throwing the silverskin out or give it to the dog but it was tender and had the same flavor as the rest of it. I have never noticed connective tissue having a bad flavor maybe because I cook till tender. If cooked rare, the connective tissue is doing what it was designed for, being a tough connective tissue and chewing it in that state is like chewing on leather if not worse.I know what you mean here. I never marinate steaks or any red meat. Little salt and pepper to bring out the MEAT flavor BUT THATS IT. Store bought Chicken has almost no flavor so I will marinate, but not beef/venison/elk unless I'm making jerky. If you like the taste of the silver skin eat it! I just think it cooks nicer without it and doesn't taint the better flavors. I like the fat on beef but with venison its gamey IMO
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