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Chuck's Hot Smoked Trout Recipe for Spotted Seatrout
Chuck's Hot Smoked Trout
about an hour
2 lbs. Trout fillets or 2 cleaned fresh trout
2 cups water
2 Tbsp of sea salt
½ finely chopped onion or 1 Tbsp onion powder
3 Tbsp lime juice
½ tsp olive oil
¼ tsp each of black pepper, and red pepper(or just substitue Tony's!)
Place the trout fillets to the side. Make a brine from the water,salt and other ingredients I listed. I like to use tony's cajun seasoning or you can substitute with the black and red pepper. Place in fridge for an hour or so. If using cleaned fresh trout make sure they are laid open so the brine can get to all of the fish!
While the fish are brining prepare your smoker. Best if done with alder wood but it's hard to get down south. I use either pecan or mesquite wood.
Also best to use a smoker with a water pan to keep the fish moist and not dry them out. Small trout can cook in as little as an hour but leaving them in longer will add more flavor. Try to keep the temp around 225 degrees and smoke the fish 3 to 4 hours watching to make sure they don't dry out. I also like to add a can of beer to my water pan to give it that extra zing! Serve with your favorite side dishes and garnishes!
This recipe works well with most any fish but I really prefer it with fresh specs. I have even tried it with carp and mullet! Just about the only way I like mullet. The slow cooking process makes the bones easy to separate from the flesh. I have gotten rave reviews every time I have made this.
But remember! This fish is NOT preserved and if you don't intend to serve soon it will refrigerate for 3-4 days or you can freeze it for months as well. If you used whole trout then I suggest removing the meat from the skin and bones first. You should only freeze the meat.
06/04/09 04:30 PM
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