Oddbean new post about login | logout Smoking day. Beef brisket and candied Lake Trout. #foodstr #carnivore https://image.nostr.build/70576e9e0c34107c12135f3da340396f0ce4fcc00605996acfb8e4f6221a40c1.jpg https://image.nostr.build/a9e3df434bb90f1fe046c87ede25a71947344c308f4b9b0f2ad4c186f2a6aa7a.jpg https://image.nostr.build/f6c54337d07ed23bed2137b5b19df562611e7bca94a363e39da85b150c0acec3.jpg https://image.nostr.build/7212e1845764517b0b900a6de062a72b56ec64afbe07256b97a8d3995a7bfde2.jpg https://image.nostr.build/332bccfec94bfd9c55e5f65346448d46f1ab0aec1ab5165a0bc23c92c1b36e2a.jpg https://image.nostr.build/4ec77a31b44b907fd3b14655516e71a3afec06b4fa7a66980278aeb6bfb6b42f.jpg https://image.nostr.build/002ebe5a2b09947c914905df87f35d0cc717ac30dbb80928933e2158e5fc5c30.jpg https://image.nostr.build/7752c2fbcd65418ab2f5bad1e004cbc9d4b4a4a1bd17e645abd5677aa2577f99.jpg https://image.nostr.build/0ac8e04edf9f1c7835ba2a8c1e036590e52477596ec47dd62f3329a25dc85a7c.jpg
That candied trout looks amazing
16oz of gin, half a cup of kosher salt, half a cup of brown sugar, half a cup of maple syrup. Soak 2oz pieces for 24hr then place skin down in the smoker on oiled tinfoil. Top each piece with a sprinkling of brown sugar and a little black pepper. Smoke for 2-3 hours at 170°F. It’s definitely advisable to have more than one batch of fillet pieces ready to soak in the marinate. That way you’re not throwing away all that goodness for a small single batch.
