recipe
HOMEMADE SMOKED TROUT AND BRINE RECIPE
5.0

Whether it’s a petite individual fillet or a whole body fully-involved, trout makes a delicious piece of smoked fish.  The hearty meat stands up to the heat of the smoker, while the natural oils help the fish to soak up ample smoky flavor.  Start your smoked trout off right by brining it in our homemade beer brine recipe specially crafted f...

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Ingredients
Homemade beer brine
4
cups brown ale
1
cup water
1
cup salt
1/2
cup brown sugar
1/4
cup pickling salt
1/2
teaspoon cayenne pepper
Smoked trout
4-5
fillets, fresh trout
 
cherry wood chips
Ingredient Tips
Flavor
Be sure to rinse fish off before smoking to remove any excess salt or pepper. The seasonings of the brine will have soaked into the fish, so there’s no need to worry about washing away the flavor you’ve just worked to create.
Easy cleanup
Place trout on a sheet of foil on a small baking sheet to make transportation easier and cleanup a breeze.
Beer brine & other fish
Try this beer brine recipe with other types of fish with high oil content. It also works well with smoked salmon, halibut, and even eel!
Directions
Takes 4-5 hours (2 hours prep, 2-3 hours cook)
1
In a large saucepan, combine all ingredients over low heat.  Mix until sugar and salt dissolved.
2
Remove from heat and let cool completely.
3
Place fish in brine and let rest for 2 hours in brine.  Remove from brine and rinse.  Pat dry.
4
Preheat smoker to 160 degrees F and add cherry wood chips to the smoker box.
5
Place trout in smoker and let smoke for about 2-3 hours or until the internal temperature reads 160 degrees F. Remove and serve.
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