Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, salt-cured and smoked lake trout. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dry brining is one of the easiest and simplest methods for preparing salmon and trout for smoking. This breakfast salmon fillet is cured with sugar and salt, cold smoked, and sliced thinly. Serve with a bagel, cream cheese, and Savory breakfast, coming right up.

Salt-Cured and Smoked Lake Trout is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Salt-Cured and Smoked Lake Trout is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:

1. Make ready 2 fillets lake trout
2. Take 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. Prepare Kosher salt
6. Get 2 cups mayonnaise
7. Take Juice of lemon

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. Since the smoked lake trout is just sitting on the grill and not being flipped, add slices of onions, sprigs of herbs, and pats of butter on the inside of the fish Or combine the smoked lake trout with some lite mayonnaise, a little chopped celery, some relish, and a dash of salt and pepper for a fancy fish salad. Curing Salts - What are the Dangers?

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.

Commercially Available Curing Salts, and When to Use Them. If you would like to avoid your meat having an excessively salty flavour, soak the cured meat in cold water and then air dry it before smoking or barbecuing. Home smoking and curing: how to smoke-cure meat, fish and game, by Keith Erlandson. I did an experiment to help you Portable Smokers - Faster & Hotter Smoking. As mentioned previously, this was my go to option when I was catching a lot of trout and a few salmon.

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