Brined Smoked Trout Recipe – a delicious recipe with water, noniodized salt, sugar, garlic, chili pwdr, trout. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix water, salt, sugar, garlic pwdr and chili pwdr in a large bowl or possibly pan with lid and stir till salt and sugar dissolve.
2
Add in all the trout.
3
Cover and chill overnight.
4
First thing in the morning, drain the trout and pat dry.
5
Throw away the brine.
6
Place the trout between a double layer of paper towels and let sit 30 min.
7
Prepare your smoker.
8
Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.
9
Smoke trout 8 to 10 hrs according to your smoker's directions, using 2 to 3 cycles of alder chips.
10
To store: Cold in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator.
11
Or possibly omit the paper towels and store in the freezer for up to 8 months.
127
kcal
Calories
32
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 quart water (4 c.), 1/2 c. noniodized salt, 1/2 c. granulated sugar, 2 Tbsp. garlic pwdr, and more.
Yes, Brined Smoked Trout Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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