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+ servings
kingsford trout

Smoked Trout

This recipe gives you a "how to" and "why" on brining and smoking trout
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Prep Time: 10 hours
Cook Time: 2 hours
Total Time: 22 hours
Course: Main Course
Keyword: how to smoke trout, smoked trout, smoked trout brine reciper, smoked trout recipe, trout
Servings: 4 people
Calories:

Equipment

  • smoker or grill

Ingredients

For the Brine

  • 4 whole small to medium sized fresh trout
  • 2/3 cup kosher salt
  • 1 cup sugar
  • 2 quarts hot water
  • 3 quarts ice
  • 2 TBS cracked peppercorns
  • 6 sprigs thyme
  • 6 sprigs rosemary

For the seasoning

  • 2 TBS kosher salt
  • 1/2 TBS black pepper
  • 1 TBS smoked paprika
  • 1/2` TBS dried thyme
  • 1 tsp granulated garlic
  • 1 tsp onion powder

Instructions

  • Combine hot water, salt and sugar and stir until brine is mixed. Add remaininng brine ingredients and then add trout. Cover, place in fridge, and allow to brine overnight.
  • Remove the fish from the brine in the morning. Rinse well, and then pat dry. Prop open interiour of fish with a rosemary sprig or toothpick. Put on a wire cooling rack and place in the fridge uncovered for at least 6 hours.
  • Fire up smoker using applewood or your favorite, lightly flavored wood. Get smoker to 250 degrees. Oil racks then place fish on smoker. Cook 40 minutes or until an internal thermometer reaches 145 degrees. Remove from smoker and serve.

Nutrition

Serving: 4oz
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