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Smoking trout

brined troutBrining

1 rainbow trout fabricated into filets, skin on, pin bones pulled
1 pint water
½ c. brown sugar
¼ c. salt

 

Fabricate filets.

Combine the water, brown sugar and salt to create the brine. Add the filets and soak for 45 minutes to an hour (or up to 24 hours).

 

Smoking

smoker Remove the trout filet from the brine. Let it sit uncovered in the refrigerator for a few minutes to create a dry skin to it. This allows the a more unison flavor as the smoke adheres more evenly.

Prepare a stove top smoker with alder wood (or other wood of choice, but stay away from hickory). Get it hot and smoking but not excessively. Add the fish, cover, turn off the heat and smoke for 15–20 minutes.

 
 
 
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