Demerara Cured Smoked Trout

  • Fish
  • Trout
2359 days ago

Author Info

Bradley Smoker & Friends

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

Check more recipes

Related Products

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


  • Trout Fillets with skin on


  • 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