RECIPE: Smoked Trout
Ingredients, Brine:
1/2 gallon water
1/2 cup sugar
1/2 cup Brown sugar
1/2 cup Kosher Salt
3 Tbsp Lemon Juice
2 Tbsp Garlic Powder
2 Tbsp Chili Powder
Ingredients, Fish:
6-10 whole dressed trout
toothpicks
Directions:
Combine all the brine ingredients in a large saucepan. Heat through and stir until all ingredients are dissolved in the water. Let brine completely cool. In a large aluminum pan, add the fish and brine and refrigerate for 8 hours. Start the smoker and bring the temperature to 225 degrees. Dry the fish and return to an empty aluminum pan. You want to arrange your trout so they are belly side up and use toothpicks to open the cavity. Smoke for 1.5 to 2 hours, depending on the size of the fish. Smoked rout freezes amazingly well. If you’ve been able to restrain yourself from eating it all, simply remove the skin and flake the meat off the bone. You can put meat in a vacuum sealed bag and it will keep for 6 months+….great for preparing smoked trout dip.
Makes 6-10 servings. 1 Fish per person.