Brined Smoked Trout

• servings: 10 servings
• active time: 10 minutes
• total time: 11 hours 40 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1
• Calories: 59
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 22 mg
• Sodium: 3048 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 7 g