Smoking Lake Trout
 

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

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

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

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.

This is a wicked recipe
http://www.outdoorsmenforum.ca/showt...t=Smoked+trout

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 .

x2

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…..



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Canada Day Supper:sHa_shakeshout:

X3

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:)

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.

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.

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