Smoked Trout with a Wet Brine Recipe
Ingredients
2 Rainbow trout fillets, boned
8 Cups water
¼ Cup coarse kosher salt
⅓ 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 Flavor Bisquettes – Maple, Alder or Pacific
Preparation
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple of times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
Rinse the fish thoroughly and lay it on the 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.
Set the smoker to 180°F using wood Maple, Alder or Pacific Blend bisquettes.
Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F.
By Steve Cylka
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.
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