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Smoked Trout

Chuck Posts: 812
edited November -1 in Seafood


• 3 -6 Rainbow trout fillets
• &#189 gal water
• 1 Cup Kosher salt
• &#189 Cup Brown sugar
• 1/6  Cup lemon juice
• &#189 Tbs Garlic powder
• &#189  Tbs Onion powder
• 1 tsp White pepper
• &#189  Tbs Allspice


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.

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.


Number of Servings:

Time to Prepare: