This lake trout brine and smoking recipe adds hints of peach, subtle sweetness from the syrup and a flakey-firm texture to your fish. This recipe also works with steelhead trout and salmon.
10 Trout 1.5 – 2.5 pounds total
Note: If you have less trout simply cut the recipe in half.
The Trout Brine:
Add all ingredients to a pitcher and stir until salt and sugar have dissolved.
- 8 cups water
- 2/3 cup kosher salt
- 2 cup light dark sugar
- 1 cup peach brandy
- Vermont Maple Syrup
- Ground black pepper (optional)
- Yoshidas Original Gourmet Sweet and Savory Marinade
- Fillet trout and cut each filet in half. Brine skin side up in a plastic or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
- Wash trout under cold water, pat dry and place skin side down on wire rack in a cool place. Let sit for 2 hours.
- Brush trout with Vermont Maple Syrup and add ground black pepper.
- I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours. Increase temperature to 160 for 2 hours. Baste the trout with Yoshidas Marinade and finish smoking trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
- Remove trout from smoker and let sit for 1 hour to cool before vacuum-sealing.
For more information, please visit: http://www.nevadafoodies.com/smoked-lake-trout-brine/