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07-01-2020, 07:20 PM
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Join Date: Sep 2007
Posts: 245
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Smoking Lake Trout
Just looking for a recipe for smoking Lake Trout. New to smoking just bought a smoker and need all the help I can get.
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07-01-2020, 07:25 PM
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Join Date: May 2007
Location: WMU 303
Posts: 8,493
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07-01-2020, 07:42 PM
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Banned
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Join Date: May 2009
Location: Communist state
Posts: 13,245
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2 cups brown sugar
1 cup pickling salt
Then add whatever spice you want. I usually use garlic and red pepper seed.
Cover the fish in the mix, put it in a sealed container over night (I put it in vacuum sealed bags).
Take the fish out, rinse well under cold water and pat dry.
Put it on the racks and smoke.
I use alder for fish and smoke at 200 for about 5 hours.
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07-01-2020, 10:09 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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07-02-2020, 07:59 AM
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Join Date: Feb 2010
Location: ft assiniboine area
Posts: 1,392
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I usually clean out one of the crisper drawers from the fridge and put the brine and fish in it and back in the fridge over night . The fun police complains a bit but it works good fo bigger fish like lake trout and salmon .
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07-02-2020, 08:00 AM
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Join Date: Feb 2010
Location: ft assiniboine area
Posts: 1,392
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Quote:
Originally Posted by AndrewM
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07-02-2020, 12:00 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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I don't let it sit in nothing...thaw out...load it with cayenne and pepper....a dab of lemon then into the smoker for about 2 hrs ish…..
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Canada Day Supper
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07-02-2020, 12:55 PM
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Join Date: Aug 2015
Location: Calgary
Posts: 98
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Quote:
Originally Posted by liar
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07-02-2020, 05:45 PM
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Join Date: Feb 2010
Location: ft assiniboine area
Posts: 1,392
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Quote:
Originally Posted by 58thecat
I don't let it sit in nothing...thaw out...load it with cayenne and pepper....a dab of lemon then into the smoker for about 2 hrs ish…..
Attachment 165122
Attachment 165123
Canada Day Supper
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That looks delicious . I thought ( and i could be wrong) that the salt in the brine kills any parasites that may be in the meat .Pepper was used back in the day to deter flies if i remember correctly . Everything else is for flavour. .
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07-02-2020, 06:54 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,586
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Quote:
Originally Posted by liar
That looks delicious . I thought ( and i could be wrong) that the salt in the brine kills any parasites that may be in the meat .Pepper was used back in the day to deter flies if i remember correctly . Everything else is for flavour. .
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The brine introduces a taste to the meat some say enhances the taste overall....I am sure it would also take care of the little nasties too
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07-02-2020, 07:23 PM
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Join Date: Nov 2014
Location: Edmonton
Posts: 1,480
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Try doing “candied salmon” with laker meat. I bet you it’d work nicely. I have some in the freezer I’m gonna try this method with next week.
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07-03-2020, 06:21 PM
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Join Date: May 2007
Posts: 1,619
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Fillets skin on,brine of your choice, overnight soak. Remove pat dry and place skin side down on rack in a cool place until the pellicle forms on fish(this is a layer on the fish which has a shiny appearance)
A fan blowing over the fish can help. The pellicle helps the fish take the smoke better, and also keeps it moist.
Last edited by buckman; 07-03-2020 at 06:36 PM.
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07-04-2020, 09:08 AM
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Join Date: Mar 2008
Location: Central B.C.
Posts: 192
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Smoke quite a bit of lake trout, I do 120 for 2 hour, then 140 for 2 hours, then 2 hours at 160. Works ok.
Tried a few different wood types and we always seem to go back to alder, or alder and maple mixed.
When I turn it up to 140 I start brushing it with a bit of maple syrup
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