Smoked Trout

Ingredients

  • Trout Fillets with skin on

Brine

  • Lightly Sprinkle Bradley Demerara cure over fish fillets
  • Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Using Alder or Maple flavoured Bisquettes smoke/cook for 3 or 4 hours at 82C  depending on thickness of fillets with Vent wide open.
  2. If extra browning on fish is required raise temperature to 91┬░C for the last hour, be sure not to over cook.

Also try Maple Cure and Maple Bisquettes for an additional flavor