Print Options:

How to smoke trout

Yields1 Serving

Save money and delight yourself by smoking your trouts or those of the supermarket.

 8 cups (2 liters) cold water
 16 whole allspice grains
 16 whole black peppercorns
 2 bay leaves
 1/3 cup granulated maple sugar or brown sugar
 1/2 cup coarse salt
 12 whole trout, 25 to 30 cm (10 to 12 inches)
 Hardwood chips for hot smoker
1

In a large saucepan, put 4 cups (1 liter) of water, the whole allspice, whole peppercorns, bay leaves, maple sugar and coarse salt. Bring to the boil, stirring constantly, and cook until the sugar and salt have dissolved.

2

Remove the pan from the heat and add 4 cups (1liter) cold water. Cool to room temperature.

3

Put the trout in the marinade, cover and refrigerate for 8 hours not more.

4

Place newspaper or paper towel on 3 cookie sheets and place the smoker racks on the paper.

5

Remove the trout from the marinade, let it drain and lay side by side on the racks. Let stand for one hour at room temperature.

6

Place the trout in the smoker, fill the receptacle with chips and smoke for 2 hours. Fill the receptacle with chips again and smoke another 4 to 8 hours until the flesh is stiff when pressing with your fingers in the thickest part. Smoking time may vary by device.