Smoked Trout with a Wet Brine
Ingredients
·
2 Rainbow Trout fillets, boned
·
8 cups Water
·
¼ cup coarse Kosher Salt
·
1/3 cup White Sugar
·
2 tbsp Soy Sauce
·
1 tbsp Sriracha Sauce
·
1 tbsp Garlic powder
·
1 tbsp fresh Ground Black Pepper
·
1 tbsp Paprika
·
1 tsp Thyme
·
Bradley Flavour Bisquettes – Maple, Alder or
Pacific
Directions
1. Mix together the
water with all the salt, sugar and spices until the salt and sugar are
dissolved.
2. Then place the
fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times
and cover the dish with plastic wrap. Place in the fridge and let the fish
marinate for 8-10 hours.
3. Rinse the fish
thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1
hour to allow a pellicle to form on the outside of the fish. A fan can be used
to speed up the process.
4. Set the Smoker to
180°F (82°C) using wood Maple, Alder or Pacific Blend bisquettes.
5. Smoke the fish for
around 3-4 hours or until the internal temperature of the fish
reaches 145°F (62°C).
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