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For what it's worth...I frequently get lake trout from the boundary waters and the only way to eat 'em is smoked. I use a brine and then smoke 'em until the meat flakes with a fork (6-8hrs @200 degrees). My ingredients are: 1/2c pickling salt, 1/2c sugar, 1/2c brown sugar, 4tbs. white wine, 4tbs. molasses, and 2gal. water (add a bay leaf if you like). Brine for 8-12 hrs. Remember to rinse and let air dry for a few hours in a cool place to allow the pelicle to form.
did three batches and i finally got the recipe tweaked for my liking. bumped the salt up to 1 cup and the brown sugar up to 1 1/4 cup. the fish were anywhere from 8-12 lbs. not sure what the fillets weigh but i brined them for 16 hrs and smoked at 200 for 2.5 hrs turning them skin side up halfway thru the cook. i am 37 yrs old and ate a lot of smoked fish, but my amerique turns out the best smoked fish i have ever ate. after i got recipe tweaked , it is awesome

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