Chef's notes
I found this recipe and adjusted it, after making it a few times. Seasonings can be cut back, if desired. It ends up a little more like traditional smoked trout that way. Salt & sugar ratios should be kept the same.
Details
- ⏲️ Prep time: 10-12 hours
- 🍳 Cook time: 3-4 hours
Ingredients
- 2-4 trout fillets
- 8 c. warm water
- 1/3 c. kosher salt
- 1/3 c. dark brown sugar
- 1Tbsp gr black pepper
- 2 Tbsp garlic powder
- 2 Tbsp Sriracha
- 2 Tbsp soy sauce
- 1 Tbsp thyme
- 1 Tbsp paprika
Directions
- Mix all ingredients in a bag, bowl, or dish.
- Add the fillets, making sure they are submerged in the brine.
- Soak 10-12 hours.
- Remove fillets and rinse.
- Smoke over a light flavored wood, at 180F until fish reaches 145F, approximately 3 hours.
- Remove from smoker, let rest for 1 hour before serving.