Salt-Cured and Smoked Lake Trout
Salt-Cured and Smoked Lake Trout

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salt-cured and smoked lake trout. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Smoked Lake Trout* from the Smokehaus is sure to cure you of your Minnesota nostalgia. Fresh from the waters of Lake Superior, this local favorite is double-cured in brown sugar, then smoked to perfection. *Our Lake Trout is subject to availability. Smoked Lake Trout Recipe - How to Smoke Lake Trout.

Salt-Cured and Smoked Lake Trout is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Salt-Cured and Smoked Lake Trout is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:
  1. Get 2 fillets lake trout
  2. Prepare 2 cups AP rub
  3. Take (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
  4. Take 1/4 cup fish seasoning
  5. Take Kosher salt
  6. Get 2 cups mayonnaise
  7. Get Juice of lemon

I have a trip planned to Lake Superior for some Lake Trout fishing this week. I'm guessing I'll be I'd like to smoke them in my Yoder. What's a good easy brine, and then temp for the smoker and meat Do you think I'd be fine with just the sugar/salt and no other seasoning? I don't rinse off the filets after.

Instructions to make Salt-Cured and Smoked Lake Trout:
  1. Mix the AP rub and fish seasoning together into a jar.
  2. Check the fillets for bones and remove any that may remain.
  3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.
  4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick.
  5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.
  6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.
  7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours.
  8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.
  9. Get smoker up to 225° I used a combo of peach and pair wood.
  10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°
  11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.
  12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.
  13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar.

Don't kill a skate, cure a trout. Charlotte Langley and Chris Barnholden share The Atlantic's recipe Then to that night, tossing ingredients into a smoking pan, hollering out "One tablespoon butter, and A curing mix is made of salt, sugar and dill. Buzzed in a food processor, rubbed over the fish, it sits. This lake trout brine and smoking recipe adds hints of peach, subtle sweetness from the syrup and a flakey-firm texture to your fish. Make delicious cold smoked trout at home with this recipe.

So that is going to wrap this up with this special food salt-cured and smoked lake trout recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!