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  1. #1
    One Mile Mentor tigrr's Avatar
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    "My" Smoke house fail

    Did a brine of 8 cups of brown sugar to 1 cup of salt. Used 1 1/2 cups of this mixture for 6 Rainbow trout fillets and they sat in the fridge for 24 hours in a dry type brine. They were almost translucent when I took them out. But the results didn't reach 165 degrees and I with my weak stomach am paying for it. Listeria monocytogenes is not a good thing. They tasted really good but my stomach paid dearly the last two days.
    Need to build that big hot smoker sooner than I thought. Too many "to do" list things getting in the way. Planting a big garden. Can't afford the grocery store prices. $5 for a head of cauliflower? Then there is the boat refurbishing.
    Going to look up my old recipe's for smoking fish and stick with that. I think it was 1 cup of salt and 1 cup of brown sugar in 1 gallon of water for 12 hours. I used that recipe for 400 lbs of salmon over the years.
    I need to stick with what I know works. Not keen on doing another smoke for a while!!
    Oh and if you don't have one, buy a meat thermometer to check internal temps. If you want to know why Look up Listeria monocytogenes.
    The challenge of retirement is how to spend time without spending money.
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  3. #2
    The Gunsmithing Moderator blacksmithden's Avatar
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    This is why I always (by other people's standards) overcook my food. Being horribly color blind, I've always had to make sure things were thoroughly cooked in order to avoid exactly what you're going though. I've had food poisoning a few times over the years, and yeah, it royally sucks. Hope you're feeling better soon bud. It shouldn't last much longer.
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  4. #3
    Senior Member barkerlakebob's Avatar
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    Quote Originally Posted by tigrr View Post
    Did a brine of 8 cups of brown sugar to 1 cup of salt. Used 1 1/2 cups of this mixture for 6 Rainbow trout fillets and they sat in the fridge for 24 hours in a dry type brine. They were almost translucent when I took them out. But the results didn't reach 165 degrees and I with my weak stomach am paying for it. Listeria monocytogenes is not a good thing. They tasted really good but my stomach paid dearly the last two days.
    Need to build that big hot smoker sooner than I thought. Too many "to do" list things getting in the way. Planting a big garden. Can't afford the grocery store prices. $5 for a head of cauliflower? Then there is the boat refurbishing.
    Going to look up my old recipe's for smoking fish and stick with that. I think it was 1 cup of salt and 1 cup of brown sugar in 1 gallon of water for 12 hours. I used that recipe for 400 lbs of salmon over the years.
    I need to stick with what I know works. Not keen on doing another smoke for a while!!
    Oh and if you don't have one, buy a meat thermometer to check internal temps. If you want to know why Look up Listeria monocytogenes.
    Good advice for sure............take care now !!
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  5. #4
    Resident Combine Pilot JustBen's Avatar
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    I dont mess around when smoking food. Hot smoke or no smoke. Smoked sausage always gets cured.

  6. #5
    Senior Member Grey_Wolf's Avatar
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    Quote Originally Posted by tigrr View Post
    Did a brine of 8 cups of brown sugar to 1 cup of salt. Used 1 1/2 cups of this mixture for 6 Rainbow trout fillets and they sat in the fridge for 24 hours in a dry type brine. They were almost translucent when I took them out. But the results didn't reach 165 degrees and I with my weak stomach am paying for it. Listeria monocytogenes is not a good thing. They tasted really good but my stomach paid dearly the last two days.
    Need to build that big hot smoker sooner than I thought. Too many "to do" list things getting in the way. Planting a big garden. Can't afford the grocery store prices. $5 for a head of cauliflower? Then there is the boat refurbishing.
    Going to look up my old recipe's for smoking fish and stick with that. I think it was 1 cup of salt and 1 cup of brown sugar in 1 gallon of water for 12 hours. I used that recipe for 400 lbs of salmon over the years.
    I need to stick with what I know works. Not keen on doing another smoke for a while!!
    Oh and if you don't have one, buy a meat thermometer to check internal temps. If you want to know why Look up Listeria monocytogenes.
    Wow that sucks.Hope it doesn't last too long and you're on the mend soon. I have a meat thermometer and would think it would be hard to check something as thin as trout fillets. I made 40 lbs, of snack sticks (used 19 mm casing) last fall and had a hard time getting a reading on them in the smoker. As a result some were over cooked, less than ideal. Better than under cooked but wasn't very enjoyable eating - definitely not the ones to give to friends

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