Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, salt-cured and smoked lake trout. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Make ready 2 fillets lake trout
2. Make ready 2 cups AP rub
3. Prepare (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper)
4. Make ready 1/4 cup fish seasoning
5. Take Kosher salt
6. Take 2 cups mayonnaise
7. Get Juice of lemon

The Carolina rig is a great way to fish for stocked trout in a lake. This slip sinker rig allows the skittish trout to take the bait without feeling. 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.

Steps 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.

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. This lake trout brine and smoking recipe adds hints of peach, subtle sweetness from the syrup and a flakey-firm texture to your fish. I made up for a disappointing fishing year by I often say that the hardest part about making bacon is finding a source for pork belly; similarly, the hardest part of making trout caviar is coming into some. The preparation and smoking method are relatively simple and the finished product will melt in your mouth.

So that is going to wrap this up for this special food salt-cured and smoked lake trout recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!