Ingredients

  • Trout Fillets with skin on

Brine

  • Lightly Sprinkle Bradley Demerara cure over fish fillets
  • Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 140°F (60°C) with no smoke until the surface is dry.This will require at least one hour.
  3. Raise temperature to 160°F (71°C), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Also try Maple Cure and Maple Bisquettes for an additional flavour