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A buddy gave me a real simple one last year. I can't remember the exact quantities, but it was just water brown sugar and salt. I'll ask him again. After that though I just smoked till flaky.
 

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Brine:(for 8 trout)
1/4cp salt
1/2 cp brown sugar
3 cloves crushed garlic
1 onion crushed
1 tsp dill salt
1 tsp pickling spice
mix all ingredients with enough water to cover fish
let stand in brine for 8-24 hrs in fridge
then drain, pat dry, and put on greased smoker racks.

I smoke them at around 200 for 8-10 hrs
filling wood pan for the 2nd, 4th and 6th hr
 

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⅓ cup Sugar
¼ cup Non-iodized salt
2 cups Soy sauce
1 cup Water
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Pepper
½ teaspoon Tabasco sauce
1 cup Dry white wine

Brine for 24 hrs.
Rinse and pat dry
Let stand 2hr before smoking
Smoke at 190 for 8 hrs.
chill and pick and peel trout
 

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I'm doing smoked trout this weekend after the opener. First year with a smoker so I am real excited to get some trout and try my hand.
 

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I used to filet my trout and soak in salt & baking soda water. Take them out and rinse them and lay them on oiled racks (Brinkman). I'd sprinkle them down good with Old Bay and lemon pepper. Then smoke them over sasafrass and half pan of water, beer & seasonings. They didn't take very long, just till they started getting that brown color. People at work used to tear them up.
 
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