This recipe will work for any number of freshly caught smaller lake fish.
The smoked fish can be then used in multiple recipes or just eaten as is.
Total smoke time: 4 - 6 hours
Tip – The general rule for creating your brine is... ¼ Cup salt and 2 Tbsp sugar to 1 Quart of water.
- Cherry and Apple Smoking Chips
- Any number of fresh lake trout
- Kosher Salt
- Brown Sugar
- Gut, rinse, and remove any scales from your fish. Be sure to remove the blood line that runs along the spine.
- The fish smokes best when it is brined. Plan accordingly and leave it in the solution for at least 6-8 hours.
- Determine how much salt, sugar, and water you need to cover the fish.
- Dissolve all the salt and sugar in a little hot water, place in a nonmetallic container and top up with cold water, add the fish. If any of the fish is not submerged, use something like a plate to hold it under, refrigerate.
- After the fish is sufficiently brined, remove it from the solution and rinse well. Pat dry and place the fish in the fridge for 2-4 hours. The skin should be slightly tacky when ready.
- Preheat a smoker to 150° -160°F and add some smoking chips. An electric, propane, or traditional smoke will all work.
- Lay the trout on the racks, or if your smoker is tall enough, truss them for hanging.
- Smoke the fish for 4-6 hours, adding a handful of chips every hour or so. The fish is ready when the skin is easily pulled off and the has a golden color.
- Remove the skin and bones. The fish can then be flaked and chilled.