After building a smokehouse the obvious next step is smoking things. The goal was/is to do preserved type meats like hams, bacon, lox that kinda thing. But after a little research some of those things take a few weeks to cure before you can put them in the smoker. So I tried something a little quicker while my pork cured (for another blog post).
I started with 5 whole rainbow trout that were about 3.5lbs total weight.
I then filleted them getting 10 fillets and about 2.5lbs total weight (which I thought was pretty good)
Next I mad a brine of room temp water, 3 parts kosher salt, 1 part light brown sugar, a good bit of cracked pepper and a lot of whisking and put the fillets in for about 3 hours.
I moved on to 6 beautiful wood duck breasts my buddy Thomas brought down and gave me. I Made basically the same brine but since they were skinless I added some olive oil and vinegar, plus a bit more pepper and a bay leaf.
After 3 hours of soaking, took everything out, patted dry and it was off to the smokehouse. I set up a rack running the width of the house about 5 feet up. I got a little smoky grill as the fire pit and added charcoal and wood blocks (mostly oak and hickory) and got the house up to 150 degrees. I added to the fire keeping it at 150 and the smoking went on for about 4 hours until the fish was done. The duck was only to about medium-rare (which is what I was going for.)
I vacuum sealed the fish and half the duck. Then cooked up the remaining duck in a pan with some dried cherrys and wine and served with Lisa’s pickled carrots. Both are delicious.