Smoking Times and Temperatures With Recipes
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Maple Brined Smoked Rainbow Trout
Recipe: #20196
July 17, 2015
Categories: Snacks, Trout, Appetizers, Native American, Picnic Potluck, Thanksgiving, Marinate, Smoker, Gluten-Free, No Eggs, Non-Dairy, Marinades and Brines, more
"Smoked fish is in our regular rotation here and I have many recipes we alternate back and forth from. This one is my favorite. The time listed is simply a guideline; this depends on how thick your fillets are and how dry you like your smoked fish. The fillets pictured here were just under 1/2 an inch thick and had just enough moisture for my liking when smoked for 3 hours. The type of smoker you are using also makes a difference for the cook time; it’s all about getting to know your smoker."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (162.5 g)
- Calories 196.3
- Total Fat - 3.9 g
- Saturated Fat - 0.8 g
- Cholesterol - 66.9 mg
- Sodium - 1433.3 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.1 g
- Sugars - 15.4 g
- Protein - 23.3 g
- Calcium - 88.7 mg
- Iron - 0.9 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all the ingredients except for the fish in a saucepan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolved; set aside to cool completely.
Step 2
Pour half the maple mixture in a casserole dish big enough to hold the fish fillets laid flat, place the fillets flesh side down into the liquid and pour the remaining liquid over the fish.
Step 3
Cover with plastic wrap and keep refrigerated at least 12 hours.
Step 4
Remove the fillets from the marinade and place them flesh side up on the smoker grates and place in a prepared smoker.
Step 5
Smoke for 2 1/2 to 3 hours at 250 degrees Fahrenheit.
Step 6
Step 7
NOTE: The cook time depends on how thick your fillets are and how dry you like the fish.
Tips
- Smoker
0 Reviews
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