Smoked Trout (Naked & Glazed)

Smoked salmon gets all the praise but if you really like fish, smoked trout is the way to go. Nice light fish flavor with a smooth smoky touch really makes this trout stand out.

– Filet trout – Brown sugar – Kosher salt – Water – Kosher salt – Brown sugar – Paprika – Mustard – Honey – Maple syrup

INGREDIENTS:

EQUIPMENT:

Pellet Smoker

Meat Thermometer

Marinade Brush

Our wet brine consists of 3 ingredients; water, kosher salt, and brown sugar. It's very simple and easy to put together.

A dry brine is just as simple as a wet brine. Mix the kosher salt, brown sugar, paprika, and dry mustard in a dish.

Once the fish has finished brining, you must rinse the fish with cold freshwater removing the brine mixture. If you do not do this, the finished smoked trout will be overly salty.

After rinsing, pat dry the fish with paper towels. Make sure to dry it as much as possible, it will make a difference when trying to form a pellicle.

Both of these ways will create a pellicle, It just depends on how much time you have. I like using the fan because it's faster.

Give this recipe a try! Tap the link for the full recipe details.

Learn more about making jerky

Slicing Meat for Beef Jerky

How to Make Beef Jerky in a Dehydrator

How to Make Ground Beef Jerky

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