Happy Fourth of July, 2016 to everyone that follows Andy and I on our website!
I thought I would share one of my favorite summertime smoked trout recipes…again. I always seem to have a bounty of rainbow trout in the fridge when summer starts. And sure enough, we had plenty from last weekends fishing trip. Thanks to all of our friends who put me in charge of taking a day off to ensure I could smoke all of this amazing fish! Hope everyone has a wonderful and safe Holiday Weekend! ~Kristy
10 Trout: 1.5lbs – 2.5lbs
Note: If you have less trout simply cut the recipe in half.
The Trout Brine:
Add all ingredients to a pitcher and stir until salt and sugar have dissolved.
- 8 cups water
- 2/3 cup kosher salt
- 2 cups brown sugar
- 1 cup peach brandy
Basting Ingredients:Vermont Maple Syrup
- Cracked black pepper
- Mr. Yoshidas Original Gourmet Sweet and Savory Marinade
- Fillet trout and cut each filet in half. Brine skin side up in a tinfoil pan or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.
- Wash trout under cold water, pat dry and place skin side down on wire rack in a cool place. Let sit for 2 hours.
- Brush trout with Mr. Yoshidas Original Gourmet Sweet and Savory Marinade and add ground black pepper.
- I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours. Increase temperature to 160 for 2 hours. Baste the trout with Yoshidas Marinade and finish smoking trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.
- Remove trout from smoker and let sit for 1 hour to cool before vacuum-sealing.
Serve with cream cheese and crackers. Enjoy!