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Started By
Message
Anyone have a smoked speckled trout recipe?
Posted on 4/6/20 at 1:02 pm
Posted on 4/6/20 at 1:02 pm
Something quicker than the smoked salmon recipe in the book.
<5 hours total prep/cook
TIA
<5 hours total prep/cook
TIA
This post was edited on 4/6/20 at 1:10 pm
2
Posted on 4/6/20 at 1:07 pm to fastedLSU
Greater than 5 hours doesn't sound quicker to me.
Posted on 4/6/20 at 1:09 pm to Trout Bandit
Lol meant less than.
Fixed, anything that i can eat tonight
Fixed, anything that i can eat tonight
This post was edited on 4/6/20 at 1:10 pm
Posted on 4/6/20 at 1:24 pm to Trout Bandit
quote:
Trout Bandit
Don't let this guy know where you plan on smoking the trout.
Posted on 4/6/20 at 1:46 pm to fastedLSU
Lightly season and smoke the filets around 200 for ~2 hours. They should be done and hopefully not too dried out.
Posted on 4/6/20 at 2:15 pm to fastedLSU
quote:
anything that i can eat tonight
Pan fry the fillets in melted butter.
Quick, simple and delicious.
Posted on 4/6/20 at 2:27 pm to poule deau
Have a chest freezer full and at least 25 more days of being at home with the wife and kids. Trying different stuff, they want variety
Posted on 4/6/20 at 2:29 pm to fastedLSU
Donald Link’s smoked fish dip recipe .. saltines or sone toast points 
Posted on 4/6/20 at 3:21 pm to GynoSandberg
4 whole trout, gutted and gilled
1/2 cup kosher salt
1/2 cup brown sugar
Instructions
Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
When your trout are smoked, you can eat them warm or chilled.
1/2 cup kosher salt
1/2 cup brown sugar
Instructions
Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
When your trout are smoked, you can eat them warm or chilled.
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