Demerara Cured Smoked Trout

  • Fish
  • Trout
1503 days ago

Author Info

Bradley Smoker & Friends

A collection of delicious food smoking recipes brought to you by Bradley Smoker and our va ...

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Related Products

Alder Flavor Bisquettes READ MORE
Maple Flavor Bisquettes READ MORE
Maple Cure READ MORE
Maple Syrup READ MORE
Demerara Cure READ MORE

Ingredients

  • Trout Fillets with skin on

Brine

  • Lightly Sprinkle Bradley Demerara cure over fish fillets
  • Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 140°F (60°C) with no smoke until the surface is dry.This will require at least one hour.
  3. Raise temperature to 160°F (71°C), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Also try Maple Cure and Maple Bisquettes for an additional flavor