Salt-Cured and Smoked Lake Trout
Salt-Cured and Smoked Lake Trout

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, salt-cured and smoked lake trout. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Salt-Cured and Smoked Lake Trout is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Salt-Cured and Smoked Lake Trout is something which I’ve loved my entire life. They are nice and they look wonderful.

The preparation and smoking method are relatively simple and the finished product will melt in your mouth. You can smoke smaller trout whole. Thanks to the low and slow cooking process, the bones will separate themselves from the meat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:
  1. Get 2 fillets lake trout
  2. Make ready 2 cups AP rub
  3. Make ready (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
  4. Make ready 1/4 cup fish seasoning
  5. Take Kosher salt
  6. Make ready 2 cups mayonnaise
  7. Get Juice of lemon

For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. I have a trip planned to Lake Superior for some Lake Trout fishing this week. I'm guessing I'll be I'd like to smoke them in my Yoder. What's a good easy brine, and then temp for the smoker and meat Do you think I'd be fine with just the sugar/salt and no other seasoning?

Steps to make Salt-Cured and Smoked Lake Trout:
  1. Mix the AP rub and fish seasoning together into a jar.
  2. Check the fillets for bones and remove any that may remain.
  3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
  4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
  5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
  6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
  7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
  8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
  9. Get smoker up to 225° I used a combo of peach and pair wood.
  10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
  11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
  12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
  13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

I don't rinse off the filets after. Arrange the salad and potatoes on a plate, then flake over the trout. Lift the onion and cucumber from. Smoked Lake Trout With Trout, Kosher Salt, Fresh Rosemary, Lemons. Smoked Trout & Smoked Trout Spread - Bradley Smokers North America.

So that is going to wrap this up for this special food salt-cured and smoked lake trout recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!