smoking trout

[TJet Apprentice45]

Dang PA that sounds amazing... Thanks for Sharing, need to get out and re-stock the freezer.  Hopefully this weekend with the long poles, Can't wait for some early season open water and Ice out Trout.

[PerchAssault]

Here is one for carp...yes carp...

Soak fish in Jack Daniels for 3 days (ONLY Jack...)

Let fish sit on cedar plank for 6 hours

Smoke in smoker for 2 days

wait for it...






wait for it.....




Throw fish away and EAT PLANK!!!!!

[adam_mcd]

Except you're wasting my Jack.  Why don't you use Pendleton?

Oh, you say you're out of Pendleton.  The Big Timber boys drank it all.   

[PerchAssault]

Except you're wasting my Jack.  Why don't you use Pendleton?

Oh, you say you're out of Pendleton.  The Big Timber boys drank it all.   

Man...those guys must LOVE you!!!

[PerchAssault]

I have the best in the west.  I use 1 cup brown sugar, 1/2 cup salt, a little soy sauce in one gallon of water.  Now the trick.  I use Jack Daniels Whiskey Barrel wood.  You won't believe the flavor.

I have sampled many of Cast and Blasts smoked trout, and they are delish...its the goose feathers mixed in that spoils it for me tho...

[JBL44]

Thanx for all the response to my smoked trout recipe.  I did forget one step.  If your fillets have a fatty strip on the belly, by all means cut it off. Forgot to do that once, I'll never do it again! NASTY!! I have used this method on small kokes and trout as well, put the ingredients in the gut cavity and smok 'em whole!

[coldcreekchris]

there are so many great recipies shared....thanks everyone....i am kinda partial to smoked salmon...but also love smoked trout...occasionally i  save a few trout to eat fresh....but when you have a few extra pounds a fillets... try making jerky with em....same process as preparing them for the smoker... but when they are 3/4 done in the smoker... take em out and finish them in the food dehydrator....as good as any jerky... if you are dealing with bigger fillets... 4 lb trout or better....gently slice those fillets to about a half inch thick or so....a good way to enjoy those trout...especially those of us who aquire an abundance of them....

[Tinker]

I normally use this one from "The Freshwater Angler" "All Time Favorite Fish Recipes"

Marv's guide service
4 cups water
2 cups soy sauce
2 cups apple juice
1 cup packed brown sugar
2 tablespoons whole black peppercorns
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground pepper

3 lbs fillets.

I have cut it to this

1 1/5 cups water
3/4 cups soy sauce
3/4 cups apple juice
1/3 cup packed brown sugar
none  tablespoons whole black peppercorns
< 1/2 teaspoon garlic powder
< 1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper

and still do about 3 lbs of fillets, overnight brine I think is the best, usually just alder or an alder/cherry,apple mix

170 degrees or so until done, I run a propane smoker and check it often to keep the proper temp

Lately I have been trying just a dry rub and have use one of the "high" teriyaki jerky cures for this, not sure if it was high country or high mountain.  Lay the fillets out on the rack and sprinkle the seasoning, then I rub it on to make it even and let it sit at room temp for about 1/2 hour or so before smoking.