203ntyp
PMA Member
Looks yummy! I smoked trout a few times and everyone who tried them loved em'
Ishi
PMA Member
I brought home a few trout from last weeks trip and tried a recipe that used a dry brine.
Very easy to make with 4 parts Brown Sugar and 1 part Kosher Salt and mix well.
Spread the dry mixture on the fillets and brine for 12 hours. After 12 hours the brine will all be in a liquid form.
Rinse each piece well then place the fish under a fan for 3 hours to form the pellicle.
Then smoke and these didn’t take long ( couple hours) and they temped at 160.
The only pic I took. Definitely will do this again
Very easy to make with 4 parts Brown Sugar and 1 part Kosher Salt and mix well.
Spread the dry mixture on the fillets and brine for 12 hours. After 12 hours the brine will all be in a liquid form.
Rinse each piece well then place the fish under a fan for 3 hours to form the pellicle.
Then smoke and these didn’t take long ( couple hours) and they temped at 160.
The only pic I took. Definitely will do this again
JNRBRONC
Well-Known Member
I’ve noticed that Wild Turkey can get dry and tough when cooked, so I was trying to think outside the box this past weekend (hiding inside from the heat). Recently I started harvesting ripe Ghost peppers (garden), so the idea of a curry came to mind.
I thawed out half a turkey breast from last spring. I sliced it about 1.5” thick across the breast, layered it on top of a sliced green pepper (garden), a seeded red ripe Ghost pepper (garden), sliced medium yellow onion (garden), two carrots split lengthwise, a packet of Lipton Onion and Mushroom soup mix and 3 cups water in a slow cooker. Cooked for 3 hours on low and let cool.
Separated the turkey from the rest of mix, poured the liquid and veggies into a deep skillet. Added a large Astiana tomato (garden) to the liquid. As I heated it, I pureed the veggies/liquid with an electric hand mixer. I added 1 can of coconut milk and 3 tablespoons of red curry paste. As it thickened, I added the turkey back in after cubing it.
I cooked up some Basmati Rice in a deep casserole dish, dumped the curry mix over it, popped it in the oven for a half hour at 350F for good measure. It came out awesome! I forgot to take pics of the curry but have a pic of the key ingredient.
I thawed out half a turkey breast from last spring. I sliced it about 1.5” thick across the breast, layered it on top of a sliced green pepper (garden), a seeded red ripe Ghost pepper (garden), sliced medium yellow onion (garden), two carrots split lengthwise, a packet of Lipton Onion and Mushroom soup mix and 3 cups water in a slow cooker. Cooked for 3 hours on low and let cool.
Separated the turkey from the rest of mix, poured the liquid and veggies into a deep skillet. Added a large Astiana tomato (garden) to the liquid. As I heated it, I pureed the veggies/liquid with an electric hand mixer. I added 1 can of coconut milk and 3 tablespoons of red curry paste. As it thickened, I added the turkey back in after cubing it.
I cooked up some Basmati Rice in a deep casserole dish, dumped the curry mix over it, popped it in the oven for a half hour at 350F for good measure. It came out awesome! I forgot to take pics of the curry but have a pic of the key ingredient.