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Smoking Trout
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Burger Meister
Posts: 1
Hi,
Any good tips/recipes for Smoked
Trout?!?
Thanks - The Burger Meister
Any good tips/recipes for Smoked
Trout?!?
Thanks - The Burger Meister
Comments
-
I just this one simple. Salt/pepper/butter and lemon slices. Used Alder wood for smoke. Cooked at 225-250 until it flaked.
Mike -
Are you wanting to end up with smoked trout, like somked salmon?
Mikes advice is a great way to cook trout as well as using a skillet and having blackened trout.
Both ways are excelent ways to cook the trout with smoke.
GG -
Here's one:
______________________________________
Smoked Trout
Category: Fish
Group:
Submitted by: Chuck watsoncj1@home.com
Trout, brined and smoked with alder and sugar maple.
Ingredients:
• 3 -6 Rainbow trout fillets
• ½ gal water
• 1 Cup Kosher salt
• ½ Cup Brown sugar
• 1/6 Cup lemon juice
• ½ Tbs Garlic powder
• ½ Tbs Onion powder
• 1 tsp White pepper
• ½ Tbs Allspice
Preparation Directions:
• Disolve dry ingredients in hot water.
• Cool water with ice cubes.
• Place fish, skin side down,in a flat dish.
• Pour cooled brine over fish, try not to let fish overlap.
• Brine for 2 hours in a cool location.
• Place fish on a rack and let air dry for 2 hours in a cool location.
Cooking Directions:
• Light a small amount of coals.
• When they are glowing add some more lump, then some wet suger maple and alder chips, then top with more lump.
• This will produce a lot of smoke at a low temperature.
• Place fish on cooking grid over an inverted plate setter or a fire brick setup.
• Cool before eating for best flavor.
• Slowly bring temperature up to 200* and smoke for 2 - 2-½ hours or until golden but not dry.
____________________________________________ -
Recently, I have been planking mine on a cedar plank with a light coating of Raging River on top. Cooked at 250 F until flaky.
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