The combination of sugar, salt, lemon juice and chili powder brine eradicates some of the fishy flavors. This company-worthy trout smoked on a smoker is a perfect entrée, pair with roasted vegetables and rice pilaf.
RecipeSavants.comThe combination of sugar, salt, lemon juice and chili powder brine eradicates some of the fishy flavors. This company-worthy trout smoked on a smoker is a perfect entrée, pair with roasted vegetables and rice pilaf. Smart Recipes, American Recipes, Fish Recipes, RecipesFishAmericanSmoked TroutPT4H15MServes 10
Ingredients:
5 Pounds Trout0.5 Cup Sugar0.5 Cup Brown Sugar0.5 Cup Salt2 Tablespoons Garlic Powder2 Tablespoons Chili Powder3 Tablespoons Lemon JuiceFor the brine: In a large bucket, add 1/2 gallon of water. Add all ingredients except trout and mix until sugars and salt are dissolved. Place trout in brine and refrigerate for about 8 hours.Remove trout from brine and rinse under cold running water. Then with paper towels, pat dry trout completely. Place trout onto smoker rack for about 1 hour.Preheat the smoker to 225 degrees. Cook trout on smoker for up to 4 hours. Serve hot.