- Apr 10, 2009
- Springfield, Oregon
So I have a nice pile of trout fillets so I have decided to smoke them and see if they turn out better than smoking a whole trout which i won't be doing anymore. I use the last bit of salt i had, about 1/3 cup and double that amount of brown sugar. then a bit of seasoned salt of the old bay variety to add some spice and more salt. little bit of garlic powder and some applewood steak rub. then a bit of teryaki sauce. added water and soaked the meat for about 18-20 hours in tha garage not the fridge. rinsed with cold water. layed them out on paper towels and covered them and patted dry. Spinkled pepper from the pepper mill then lightly sprinkled brown sugar and patted it into the meat and brushed with some honey i warmed in the microwave for 10 seconds. been sitting out on the counter drying a bit and letting the honey dry and absorb into the meat. About to get the smoker cleaned and warmed up so they will have sat for about 2 hours before the smoke. Gonna smoke them on low changing the chips every 1 1/2 hours until done. I'll post some pics and keep it updated throught the procces. i think i found a new way to smoke trout since i swore i would never smoke trout whole again because of the time consuming proccess to seprate skin and bones just for little strips of smoked meat. Oh and all the fillets except one fish have the skin on gonna see which is better.