Hi,
I'm new to the forum (I owe an introduction in that section) and tried a family recipe today for smoked trout that I thought I'd share. Most smoked trout recipes I researched seemed to originate from the camp site after a day's catch. This one was done on my #2. A family member that owns a meat shop in CO used this cure for hams, tried it and discovered how well people liked it on trout. I found "Sweeter Than Sweet" at Cabela's in a 3.5 pound bag. Enjoy.
Cure RecipeSweeter Than Sweet - dissolve one cup in 1 gallon of water
Place fish in cure and into the fridge overnight
Remove fish and soak in fresh water for .5 hour
SmokeSpray PAM on grates
Lay fish out on grates skin side down
Use cold smoke plate with pan of ice on top of plate
Hickory (used two dowels that came with smoker)
Once smoke starts, smoke for 20 minutes, then turn off smoker for 40 minutes and cap the vent hole
Repeat process in order to get a 2-hour smoke
CookRemove plate and ice pan
Temp set to 225
Cook for 1 hour
