How To Make Smoked Trout
Ingredients
8 rainbow trout fillets
1 Gallon water
½ Cup brown sugar
¼ Cup salt
2 Tbsp soy sauce
1 Tbsp black pepper
Preparation
Clean and butterfly the fish.
For the brine, combine the water, brown sugar, salt, soy sauce and black pepper and stir until everything is dissolved. Add the trout to the brine and let it rest in the refrigerator for 60 minutes.
Preheat your smoker to 225°F (107°C).
Remove the fish from the brine and pat dry. Smoked the fish for 1 1/2 to 2 hours. You can use cherry bisquettes for this recipe. Serve it hot or cold.
Cherry
Wood
Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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