Smoked Lake Trout
Smoke the fillets over what ever wood you prefer, but I like apple.
February 12, 2015
Ingredients
This is enough cure mixture for four good sized fillets.
- 1-cup kosher salt
- 1/2-cup maple sugar
- Zest from one orange
- 5 sprigs of rosemary
Directions
Mix together the salt cure and rub it into the fillets and let stand in the fridge for four- to five hours. Then rinse off all the cure mixture and let the fillets sit in front of a fan for about an hour until the fillets are tacky to the touch. After that smoke the fillets over what ever wood you prefer, but I like apple. Smoke at 175 degrees for four- to five hours. (depending on how cold it is outside). I didn't want to over smoke the fish and lose any of the great natural flavor of the trout.