Wet Brine Smoked Trout

Chef's notes#

I found this recipe and adjusted it, after making it a few times. Seasonings can be cut back, if desired. It ends up a little more like traditional smoked trout that way. Salt & sugar ratios should be kept the same.

Details#

• ⏲️ Prep time: 10-12 hours
• 🍳 Cook time: 3-4 hours

Ingredients#

• 2-4 trout fillets
• 8 c. warm water
• 1/3 c. kosher salt
• 1/3 c. dark brown sugar
• 1Tbsp gr black pepper
• 2 Tbsp garlic powder
• 2 Tbsp Sriracha
• 2 Tbsp soy sauce
• 1 Tbsp thyme
• 1 Tbsp paprika

Directions#

1. Mix all ingredients in a bag, bowl, or dish.
2. Add the fillets, making sure they are submerged in the brine.
3. Soak 10-12 hours.
4. Remove fillets and rinse.
5. Smoke over a light flavored wood, at 180F until fish reaches 145F, approximately 3 hours.
6. Remove from smoker, let rest for 1 hour before serving.