Smoked Trout: Two different Brines, One amazing way to prepare.

I have been a fisherman as long as I can remember (never said I was good at it) whether it be bluegill, bass or catfish any chance I have to put a line in the water is a good day no matter what. Trout is a fish that is regularly stocked in streams, lakes, and rivers across the country, providing anglers with many opportunities to catch and enjoy this regularly available sport fish.

Preparing this fish for consumption is as varied as the fish itself; frying, broiling, baking, etc. One of my favorite preparations is smoking it, whether it's rainbow, brown, or brook. These preparations are universal to all trout varieties. (These methods can also be applied to salmon, American eel, whitefish, or really any other oily type of fish.)

The Brine

In order to smoke the fish the trout need to have a brine applied. This can be done with the fish as a whole however I applied it to the trout as individual fillets. I used two brines for the fillets one a dry brine the other a liquid.

Dry Brine

This brine is super simple and only requires three ingredients.

Measurements are dependent on the amount of fillets you intend to smoke.

1 part non-iodized salt

5 parts brown sugar

Garlic powder to taste

Mix all the ingredients together until they have incorporated fully. Then place the fillets in a container and apply the brine to the fillets making sure all areas are covered. Place a lid on the container and store in the fringe for 6 to 12 hours.

Liquid Brine

This brine has a few more ingredients but is still straightforward and simple. Measurements are based on preference.

Have a container and begin adding the brine.

Soy Sauce ------- enough for your fillets to be mostly submerged.

Sriracha------------ one to three small dashes or to taste preference

Garlic---------------6 cloves

Ginger ------------- 1 tsp

Brown Sugar------1 Tablespoon

Mix all the ingredients until integrated.

Place the fillets in the brine and cover placing in the fridge for 6 to 12 hours.

Smoking

After the time allotted for the brines to activity apply to the fillets, remove them from the fridge and containers the meat should have a tacky feeling to them. Rinse the excess brines of the fillets with cool water and pat dry.

Turn on your smoker and have it running around 210 to 250 degrees. I prefer to use apple or cherry wood chips (previously soaked). Place the fillets in the smoker and make sure to keep an eye on the temperature, maintain the 210 to 250 degrees for the best smoke/cooking results.

Depending of the size of the fillets they can be done between 2.5 to 6 hours. Depending on how dry you want your smoked trout. (I prefer mine almost like jerky) check the internal temperature (140 or above) and enjoy!

After smoking you can vacuum seal and freeze and they will preserve for a long time. Or place them in the fridge and they will keep fresh for around 20 days.

Smoked Trout is a great way to prepare excess fillets of trout from the freezer or to preserve freshness, and as a bonus the smoked trout has an amazing flavor and is a great snack while on the trail, or munching at home.