Smoked Steelhead Trout

Smoked Steelhead Trout

from theblackpeppercorn.com
330 min
4 servings

Ingredients

  • 2 pounds of steelhead trout fillets
  • 6 cups of brown sugar
  • 1 1/2 cups kosher salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp ground black pepper
  • 2 tsp cayenne pepper

Directions

  1. 1

    Mix the brown sugar, salt and seasonings together. Rub the dry brine all over the fish. Place the fish in a bowl making sure the fish is totally surrounded and covered in the dry brine. Place in the fridge overnight (8-12 hours).

  2. 2

    Rinse the fish thoroughly and place in a cool dry place of 2-3 hours to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.

  3. 3

    Smoke for 5 hours at a gradually increasing temperature, starting at 100F and increasing it 20F every hour. The fish needs to have a minimum internal temperature of 145F.

  4. 4

    Enjoy!

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