Brined Smoked Trout

• 分量: 10 servings
• 調理時間: 10 minutes
• 総時間: 11 hours 40 minutes

材料

2-6 Fresh Lake Trout filets (1-3 fish)

1/2 cup Kosher Salt*

1/2 Brown Sugar

8 cups water

1/2 cup Pickling Spice

手順

Place brine ingredients in a large saucepan and bring to a simmer. Simmer and stir until salt and sugar have dissolved. Allow the brine to cool.

Inspect trout filets and remove any remaining bones with fish tweezers then place them in a large freezer bag or suitable container.

Pour the room temperature brine over the trout until they are submerged. Squeeze the air out of the bag before sealing it. Alternatively, place a plate or other food safe object over the fish to keep it submerged.

Place brining fish in the fridge and allow to brine for at least 4 hours but ideally overnight and no longer than 24 hours.

Remove fish from the brine and pat dry with paper towel, removing most of the pickling spices.

Bring the smoker up to 200 F. Remove fish from the fridge and place the trout filets skin side down on the grill**.

Add preferred hard wood chips*** and allow to smoke between 175 F and 200 F. Do not allow temperature to rise above 225 F or the fish will dry out quickly.

Smoke the trout for 60 minutes to 3 hours, depending on how thick the filets are. When the fish turns slightly opaque and begins to flake, it is done smoking. Check internal temperature of the fish with a meat thermometer to be sure it has reached 145 F.

Serve warm or cold.

栄養

• サービングサイズ: 1
• カロリー: 59
• 脂肪総量: 3 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• トランス脂肪: 0 g
• コレステロール: 22 mg
• ナトリウム: 3048 mg
• 炭水化物総量: 0 g
• 食物繊維: 0 g
• 糖質総量: 0 g
• タンパク質: 7 g