Smoked trout

dustoff51

Looking for the best method & recipe for smoked trout.

SGH

dustoff51 said:

Looking for the best method & recipe for smoked trout.

When you find it, please share it with me. Thanks in advance. 

SGH

dustoff51 said:

Looking for the best method & recipe for smoked trout.

I know that you asked for a smoked trout recipe, however if you don't find one to your liking, here is a outstanding way to whip up some trout. We use a slightly altered version of this for shrimp as well. Both are beyond good. If you can't see the words, let me know and I will retake the pic. Hope that you enjoy. 

Chubbs

I cooked it en papillote the last time. Excellent

SGH

Chubbs said:

I cooked it en papillote the last time. Excellent

That's a mighty long word brother, going to have to look it up. 

U_tarded

I've looked into it.  From what I've read sounds like it needs a 1-2 hour brine (salt, sugar, herbs) couple hours dry in the fridge.  Then it can be cold smoked (think lox) or hot smoked until about 140.  Fruitwood, or alder seem to be preference.  I put a 2 pounder whole in the freezer to experiment with. 

SGH

U_tarded said:

I put a 2 pounder whole in the freezer to experiment with. 

Looking forward to seeing it and hearing your thoughts. 

SoCalTim

This video is featured on the very front page of this BGE website. I think's exactly what your looking for.

https://www.youtube.com/watch?v=XHyfx9dX420

gdenby

dustoff51 said:

Looking for the best method & recipe for smoked trout.

Hi, Dustoff51,

Can't offer a good answer from your question. Need more info. What kind of trout, a big steel head or a smaller brown. Whole, fillet or steak?

Cold smoke ( hard but possible), hot smoke (pretty hard, needs really good temp control,) or just cooked in the presence of smoke?

What flavors do you like? What will be on the same plate w. the trout? Simpler flavors, just one or two are often the best.

In general, even fresh salmon-like fish benefit from a 10% salt brining. Place the fish in enough water to cover it. Weigh that, then add 10% by weight of canning or kosher salt. Let sit for about 20 min, then drain and pat dry. The fish will come out with a good even texture, moist and flaky.

Don't cook the flesh much above 120F.

Focker

Really no recipe for the ones we've done.  Please don't listen to the Bob Ross of BBQ and wrap in "artisanal " bacon...what a Fockstik.

Just tossed them on fresh with lemon, dill, WOC, low and slow until done.

Philly35

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1
This is what I do. I go the dry cure route. I've had very good luck with this method. 

Philly35

TexanOfTheNorth

SGH said:

Chubbs said:

I cooked it en papillote the last time. Excellent

That's a mighty long word brother, going to have to look it up. 

Just don't use your 'merican dictionary.

GlennM

I did some steelhead brined overnight (salt, allspice, brown sugar,lemon juice). 200 indirect until flakey. It is delicious, I vac sealed some and it's in the fridge