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Monday, August 21, 2017

GAS SMOKER: SMOKED TROUT

Moderate
Difficulty:Moderate
Prep Time:12+ Hours
Cook Time:3-4 Hours
Cook Temp: LOW: 105-135 °C
Int Temp:60 °C

GAS SMOKER: SMOKED TROUT

Difficulty:Moderate
Prep Time:12+ Hours
Cook Time:3-4 Hours
Cook Temp: LOW: 105-135 °C
Int Temp:60 °C

Ingredients

  • 6-8 whole trout (10-12 inches thick), cleaned and rinsed
  • 4 cups water
  • ½ cup sugar
  • ½ cup non-Iodised salt
  • 2 tblsp chili powder
  • 2 tblsp garlic powder
  • NEED
  • 3 bamboo skewers, cut into 2-3 inch pieces
  • Paper towels
  • Beechwood or Fruitwood wood chips

Description

A popular staple for your fridge. Smoked trout is wonderful on its own or as a key ingredient in a salad, pasta or quiche.

Directions

  • 1. Mix all the ingredients together in a large bowl until the sugar and salt fully dissolve.
  • 2. Place the trout into the mixture and coat thoroughly before coving and marinating in the fridge overnight.
  • 3. Remove the trout from the mixture on the next day and pat dry.
  • 4. Place the trout fillets between two layers of paper towels and let them stand for 30 minutes.
  • 5. Preheat your Hark gas smoker to the lowest temperature.
  • 6. Slide 1 length of bamboo skewer through each trout horizontally in order to hold it open.
  • 7. Smoke the trout on LOW: 105-135°C (220-275°F) for approximately 3-4 hours.
  • 8. Replace the wood chips two or three times during the smoking process.
  • 9. To add flavour to your smoked trout, glaze each fillet with butter when the wood chips are being replaced.
  • 10. This smoked trout recipe serves many and any left overs can be stored in the freezer for up to 8 months when vacuum sealed.

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