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Home Brew Forums > Food and Beverage > Cooking & Pairing > Smoked Trout
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Old 04-02-2008, 03:16 AM   #1
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Default Smoked Trout

Smoked Trout

trout03302008.jpg



(Sorry there are no pics with the initial post, I will update with pics from my next smoking)

Brine solution:
  • 1 gallon of water
  • 2 cups salt
  • 1 cup brown sugar
  • 1/3 cup lemon juice
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 10-15 cloves
  • 2 teaspoons white pepper
Procedure for brining:
1)Add all ingredients into a large bowl or dish
2)Thoroughly mix into solution
3)Add cleaned trout to solution and allow to soak at room temp for an hour


After brining is complete, remove the fish from the solution and place on a rack to air dry. Allow to air dry for an hour in a cool area, during this time you will notice pellicle forming on the fish. This is a cloudy slime-like layer on the fish. This is a good thing.
After an hour of air drying, add the fish to the smoker. The smoker should be around 190 degrees, I like to smoke most meats with alder, but the wood is up to you. I would avoid the harsher woods for smoking fish.


I smoked 6 fish that had a cleaned weight of ~ 1.5 pounds. I let them smoke for 1 hour 45 minutes. I should have let it go for an additional 30-45 minutes, but they were darn tasty.


I use a charcoal water smoker, and consistently turn out some damn good smoked meats.


Things I would consider in the future:
Increase the smoking time
Experiment with other spices like Old Bay or Cumin

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Old 04-02-2008, 09:10 PM   #2
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Sounds excellent... I will definitely be smoking some of the catch I have frozen from this past weekend or a fresh catch from this coming weekend...

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Old 04-03-2008, 12:39 AM   #3
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Courtesy of loopmd in the fishing thread - smoked trout burgers:

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Originally Posted by loopmd
I smoke all of my trout and then pick the meat off the bones. Freeze the meat in ziplocs and take a package camping in the summer. Take the package out, thaw the meat throw in some onions, and egg or 2 and some cracker crumbs. Mix everything with your paws and patty up burger size. Throw them bad boys in a cast iron skillet with some butter and fry them up.
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Old 04-03-2008, 04:00 AM   #4
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Jealous. I want smoked fish so badly.

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