Salt-Cured and Smoked Lake Trout. 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 *Our Lake Trout is subject to availability. Depending on the temperature, season and lake conditions, your order might take a little extra time to ship.

Salt absorbed into the meat during the brining stage denatures the protein, causing it to soften and absorb more moisture. 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. You can have Salt-Cured and Smoked Lake Trout using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Salt-Cured and Smoked Lake Trout

Prepare 2 of fillets lake trout.
It's 2 cups of AP rub.
You need of (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper).
Prepare 1/4 cup of fish seasoning.
It's of Kosher salt.
You need 2 cups of mayonnaise.
It's of Juice of lemon.

Don't kill a skate, cure a trout. Charlotte Langley and Chris Barnholden share The Atlantic's recipe Then to that night, tossing ingredients into a smoking pan, hollering out "One tablespoon butter, and A curing mix is made of salt, sugar and dill. Buzzed in a food processor, rubbed over the fish, it sits. 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.

Salt-Cured and Smoked Lake Trout instructions

Mix the AP rub and fish seasoning together into a jar..
Check the fillets for bones and remove any that may remain..
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..
Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick..
Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours..
After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water..
Place in the refrigerator again for another 24 hours, but change the water after 12 hours..
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..
Get smoker up to 225° I used a combo of peach and pair wood..
Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°.
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..
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..
Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar..

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. 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.