Smoked Trout recipe

[Cougeyes]

I have a couple large steelhead filets and a bunch of smaller trout.  Anyone have a good recipe for smoking them? 

[rasbo]

hers how I do it.1 cup brn sugar,i cup salt,garlic powder 1tbs,and fresh cracked pepper.1 gallon water.mix it together bring to boil.after all the salt and sugar disolve.let it cool then put in the fridge till its cold.rinse fish real well and put in the brine over night.next day,rinse fish pat dry.smoke slow and low 80 degrees to 90.I use hickery for the first half hour.no need for anymore smoke after that,just heat.I like to put some pepper on the fish just before I start smoking.remember you dont want to cook it just dry it good luck.PS this brine also works well on wild turky .

[burrheadcountry]

hers how I do it.1 cup brn sugar,i cup salt,garlic powder 1tbs,and fresh cracked pepper.1 gallon water.mix it together bring to boil.after all the salt and sugar disolve.let it cool then put in the fridge till its cold.rinse fish real well and put in the brine over night.next day,rinse fish pat dry.smoke slow and low 80 degrees to 90.I use hickery for the first half hour.no need for anymore smoke after that,just heat.I like to put some pepper on the fish just before I start smoking.remember you dont want to cook it just dry it good luck.PS this brine also works well on wild turky .

Found this old thread via search:

Giving this recipe a try for a few trout that were given to me. I have made the brine and have rinsed the fish and both are in the fridge for the night. I will be putting them in the brine tommorrow and soaking them (pic's to come) over night. Then I will smoke them up on Sunday.

[JKEEN33]

Great for salmon, trout or any other fish I have tried it on.

This is a small batch. I usually double or tripple this:
2lbs brown sugar
1 1/2 cups coarse salt
1/2 cup dried onion
1/4 cup garlic powder
1/4 cup pepper
1 cup yoshida sauce

Mix the dry then add the yoshida. This is going to be really dry. I lay the fish in a glass pan (no metal) and cover with about 1/4 inch of the mixture. This will draw out the fluids from the fish. I usually let it sit in the fridge between 24 and 48 hours. The glass Pyrex pans with the plastic lid are great for this. I have about six I can stack up in the fridge. One thing I have found is the coarser the salt, the less salty the fish will be. Table salt is going to really soak into the fish. I like the food grade rock salt. I also like to score the fish about every inch to let this soak into the fish. After soaking I very lightly rinse the lay out for about 30 minutes to dry. Then smoke with alder. Good stuff!

[burrheadcountry]

Turn out great.

[Alchase]

Yum!!
Some good sized trout in that bunch.