How to Make Any-night-of-the-week Smoked Rainbow trout

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The ingredients needed to make Smoked Rainbow trout:

1. Get brine
2. Prepare 2 cup salt
3. Take 1 cup sugar
4. Take 1 water-about a gallon more for more than 5 fish
5. Prepare For fish
6. Take 2 tbsp butter
7. Get 1 tbsp black pepper
8. Prepare 1 lemon
9. Make ready 2 cup soaked cherry, apple, or walnut wood chips, not chunks
10. Prepare 1 charcoal, hardwood lump preferred
11. Take 1 tbsp lemon zest
12. Get 1 bunch rosemary- fresh sprigs preferred, or dried

Smoked rainbow trout done in the Bradley Smoker. Dry brined with brown sugar, salt and spices and smoked with alder wood. Our goal was to get a nice smoky flavor without fully cooking them, as the canning process will take care of that. In the past, I have made the mistake of trying to can fully smoked fish, and it turned out way too dry.

Steps to make Smoked Rainbow trout:

1. Mix water, sugar, and salt together in a large bowl. Add fish and let set in brine for 30-50 min.
2. Ready the smoker with charcoal and bring the temp up to about 190°F and not over 200 so the meat doesn't dry out.
3. Grate lemon being careful to rotate lemon as you zest so as to get just the skin and not the pith.
4. Mix lemon zest with butter and pepper and coat over the outside and inside of the fish.
5. Slice lemon in to slices and stuff lemon slices with rosemary sprigs into fish.
6. Once the smoker has reached correct temperature add a cup of the soaked wood chips directly on to the coals.
7. Right after you add your chips the fish is ready for smoking so place it on a rack in the smoker (or better yet prepare your fish on a smoker grate and just slide the grate back into the smoker) let sit in smoker for 30min opening only to add second cup of chips halfway through.
8. After 30 min or more importantly once the internal temp of the fish has reached 160°F internally remove fish and let sit for 5 min. Now enjoy smoked rainbow trout

Our goal was to get a nice smoky flavor without fully cooking them, as the canning process will take care of that. In the past, I have made the mistake of trying to can fully smoked fish, and it turned out way too dry. Each is butterfly-filleted by hand then small-batch smoked in the traditional Northwest style over a mix of fruit woods and hardwoods. The result is a beautifully moist subtly flavored delicacy that is fully cooked and ready to enjoy as an appetizer, ingredient or as a meal. All of the amounts, time and temperature were perfect!

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