Smoking Lake Trout

[BobM]

Just looking for a recipe for smoking Lake Trout. New to smoking just bought a smoker and need all the help I can get.

[CNP]

https://www.bradleysmoker.com/recipe/perfect-smoked-trout-recipe/

I use this for rainbows all the time. Like it lots

[Kurt505]

2 cups brown sugar
1 cup pickling salt
Then add whatever spice you want. I usually use garlic and red pepper seed.
Cover the fish in the mix, put it in a sealed container over night (I put it in vacuum sealed bags).
Take the fish out, rinse well under cold water and pat dry.
Put it on the racks and smoke.
I use alder for fish and smoke at 200 for about 5 hours.

[AndrewM]

This is a wicked recipe
http://www.outdoorsmenforum.ca/showthread.php?t=316186&highlight=Smoked+trout

[liar]

I usually clean out one of the crisper drawers from the fridge and put the brine and fish in it and back in the fridge over night . The fun police complains a bit but it works good fo bigger fish like lake trout and salmon .

[liar]

This is a wicked recipe
http://www.outdoorsmenforum.ca/showthread.php?t=316186&highlight=Smoked+trout

x2

[58thecat]

I don't let it sit in nothing...thaw out...load it with cayenne and pepper....a dab of lemon then into the smoker for about 2 hrs ish…..



165122

165123


Canada Day Supper:sHa_shakeshout:

[Brovacs]

x2

X3

[liar]

I don't let it sit in nothing...thaw out...load it with cayenne and pepper....a dab of lemon then into the smoker for about 2 hrs ish…..



165122

165123


Canada Day Supper:sHa_shakeshout:

That looks delicious . I thought ( and i could be wrong) that the salt in the brine kills any parasites that may be in the meat .Pepper was used back in the day to deter flies if i remember correctly . Everything else is for flavour. .

[58thecat]

That looks delicious . I thought ( and i could be wrong) that the salt in the brine kills any parasites that may be in the meat .Pepper was used back in the day to deter flies if i remember correctly . Everything else is for flavour. .

The brine introduces a taste to the meat some say enhances the taste overall....I am sure it would also take care of the little nasties too:)

[FlyTheory]

Try doing “candied salmon” with laker meat. I bet you it’d work nicely. I have some in the freezer I’m gonna try this method with next week.

[buckman]

Fillets skin on,brine of your choice, overnight soak. Remove pat dry and place skin side down on rack in a cool place until the pellicle forms on fish(this is a layer on the fish which has a shiny appearance)

A fan blowing over the fish can help. The pellicle helps the fish take the smoke better, and also keeps it moist.

[BC7stw]

Smoke quite a bit of lake trout, I do 120 for 2 hour, then 140 for 2 hours, then 2 hours at 160. Works ok.

Tried a few different wood types and we always seem to go back to alder, or alder and maple mixed.

When I turn it up to 140 I start brushing it with a bit of maple syrup