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Smoked Trout
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Posts: 3
Had really delicious results from smoking some haddock for an hour over hickory chips and am going to be fishing for trout in a couple days. Any one have suggestions to offer for best results?
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Leave head on, clean and pat dry. Season with salt and pepper all over. Stuff belly cavity with sliced lemons and a little fresh or dried dill, fresh is best. Hot smoke indirect around 250-275 degrees until internal temp of the fish reads 145-150 in the thickest part and your ready to serve.
Enjoy.
Tip, smaller trout has the best flavor, larger trout(8 lbs.+) you can cure and smoke with excellent results. -
I have done some whole trout. I used a salt water and old bay seasoning as a brine for about an hour or so. They turned out quite tasty. I have been looking for my recipe to give but I am having trouble locating it.
If I remeber correctly it was like this
1Cup cold water
1/4 kosher salt
1 tbsp old bay
I am still going to look and I will let you know if there are any changes -
Thanks for the insights....but NO trout to smoke yet :(
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Any one have suggestions to offer for best results?
Well, around here if a fly or lure won't work, we reach for a worm. Heheheeee.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
NICE RAINBOW!....I'm jealous....I'll use whatever is legal to catch and look forward to going today....
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Thanks. I bet the best advice I can share from a lifetime of trout fishing, and this is especially true if you plan to cure and smoke them, is to field dress them immediately after landing them and get them in a cooler on ice. Trout are not really a stinger fish.
Good luck today!!Happy Trails~thirdeye~Barbecue is not rocket surgery
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