I have used Karen's smoked salmon recipe in the past to smoke whole 2 lb. trout... I can't remember the temp or smoking time for a whole fish. Any suggestions?
Original Post
Replies sorted oldest to newest
Check this link
http://www.cookshack.com/store...Karens-Smoked-Salmon
http://www.cookshack.com/store...Karens-Smoked-Salmon
If you are looking for a little variety,a lot of forum members have contributed in the past.
Whole Trout
Whole Trout
Tom. Thanks for the info on the thread. I charged ahead, followed Karen's salmon recipe. These were fresh caught Ozark trout. I've done this before for family reunions. I've always been the hero. Brined overnight, thoroughly rinsed and scraped. Smoked with pecan for a change, I usually use hickory. 2 hrs at 170. They came out a rich mahogany brown. I freeze them on a Pam sprayed cookie sheet overnight. plan to vacuum seal them tomorrow morning. I thaw them and serve on a platter whole. Capers, chopped onion, cream cheese, crackers. People strip the meat with a fork, leaving skin and bone behind. First reunion is weekend after Memorial Day, another coming up in August. I'll let you know how they go. Thanks again.