How to Best To Try At Home Salt-Cured and Smoked Lake Trout

How to Best To Try At Home Salt-Cured and Smoked Lake Trout Delicious, fresh and tasty.

Salt-Cured and Smoked Lake Trout. Salt-Cured and Smoked Lake Trout jason williams Columbus, Ohio Area. That said, I won't lie to you: Lake trout is a fatty fish. That one might be too fatty even for me.

The end result isn't quite fish jerky, but it's close.

Simple concoctions for great-tasting trout dishes.

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You can have Salt-Cured and Smoked Lake Trout using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Salt-Cured and Smoked Lake Trout

1. You need 2 of fillets lake trout.

2. You need 2 cups of AP rub.

3. It’s of (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper).

4. Prepare 1/4 cup of fish seasoning.

5. You need of Kosher salt.

6. It’s 2 cups of mayonnaise.

7. It’s of Juice of lemon.

A simple salt and sugar liquid to add flavor and moisture.

Mild smoke at low temperatures to cook and flavor the trout.

In a food processor, combine salt, sugar and dill.

For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved.

Salt-Cured and Smoked Lake Trout step by step

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. Thats 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..

We recommend Alder Bisquettes for smoke.

Remove the fish from the brine and pat dry.

Fish is done when it turns opaque and starts to flake.

Begin positioning your cured trout sashimi slices to one side and the trout ballotines to the other.

Then add any or all of the accompaniments that you might usually serve with smoked salmon.