Smoked Trout

[Guest]

I would really appreciate any brine recipes for some Lake Trout fillets I've been saving for the smoker. I had some smoked crappies from Red Lake recently and decided I had better learn the fine art of smoking fish as they were outstanding.

Thanks

Ukes

[Guest]

Tubejig,

Here are a couple of tips for smoking your trout along with a brine recipe.

The flavor of your fish will be the product of the wood aged to generate the smoke. A well seasoned hard wood (e.g. Hickory-a Fruit Wood) will make a good type of wood to use. You should try several types of wood to find the one which you prefer.

The fish is most often soaked in a brine before smoking. A fish the size (12”-14”) y will take up the salt from the brine very quickly. The brining may take a few times before you come up with the formula which you like.

Trout
Brine
1 Gallon Water
1 Cut Salt
¼ Cup Lemon Juice
¼ Cup Brown Sugar

Some smokers will add hot sauce or liquid smoke to the brine to add flavors. For fish of the 12 inch size the time in the brine should be about 2 hours.

------------------
Paul
[email protected]

[Guest]

Thanks Paul I'll be smoking the trout this weekend.

[Guest]

i just smoked about 40 lbs of lakers and they are incredible!

real similar to pwaldo's ,

1 cup kosher salt to 1 gallon of water.
i use a 60 qt canning pot

i soak my fillets for a min of 12 hours
(in the fridge!!! otherwise wou won't recognize the fillets, yuk!!!)

3/4 hickory chunks, 1/4 mesquite (soak in water for 2 hours)

squeege the fillets by hand, do not rinse off the brine.

take brown sugar and pat on 1/4 to 1/2 inch all over the fillet. smoke for 4-6 hours (2 lb fillets, skin on, skin down on racks)

sounds sweet, trust me not close!

[Guest]

oops i forgot!

when the fillets are that large, i slice the fillet length wise to get the thinner belly meat seperate and smoke it on a rack by itself, otherwise it gets dried out by the time the rest of the fillet is done.

[radke22]

A while back field and stream had a recipe for golden smoked trout.

1c soy sauce
2tbsp crystlized ginger
1 quart hot water
1/2c non-iodized salt
1/4c brown sugar
1/4 white sugar
2 shots jack Daniels
Throw all into a blender to grind ginger. Wait until it looks like guiness beer. But the best tip is, At wal-mart you can buy wood that comes from old jack daniels kegs. It comes cut into chunks to use for smoking that is why i use two shots, give it a unique, but not over the top flavor. Used this recipe for 3 years but after trying the jack shots on a 32" red lake northern anybody thats ever had my fish will tell you its the best they have ever had.

[Guest]

here's a brine solution i've used many times on various kinds of fish...not to salty...not to sweet
1 gallon water
1 cup salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup maple syrup

during the smoking process,i also make a paste (in a cup) of brown sugar, salt,a little maple syrup and melted margarine and spread a little on each fish as they are smoking(just one time will do)...adds a nice glaze
i use maple wood (no bark on the wood or it will turn ...acrid...never use wood with bark when smoking)....smoked lake trout out of a smoker...still warm ...with a cold miller!...awesome!....thanks jon