Salt-Cured and Smoked Lake Trout. Find the recipe for Smoked Lake Trout and other Fishing recipes at SportsmansGuide.com's Guide Outdoors. Mix together the salt cure and rub it into the fillets and let stand in the fridge for four- to five hours. Then rinse off all the cure mixture and let the fillets sit in front of a fan for about an hour.

Depending on the temperature, season and lake conditions, your order might take a little extra time to ship. Master the old original brines for smoking trout and salmon.. One cup rock salt, cup and a half of brown sugar and two quarts cold water. this is a good brine, but now we're going to let you in on our favorite. You can have Salt-Cured and Smoked Lake Trout using 7 ingredients and 13 steps. Here is how you cook that.

Ingredients of Salt-Cured and Smoked Lake Trout

1. You need 2 of fillets lake trout.
2. You need 2 cups of AP rub.
3. Prepare of (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper).
4. Prepare 1/4 cup of fish seasoning.
5. Prepare of Kosher salt.
6. You need 2 cups of mayonnaise.
7. It's of Juice of lemon.

Then generously spread the salt and brown sugar mixture on top of the fish. The Carolina rig is a great way to fish for stocked trout in a lake. This slip sinker rig allows the skittish trout to take the bait without feeling. Smoked Lake Trout Recipe - How to Smoke Lake Trout.

Salt-Cured and Smoked Lake Trout instructions

1. Mix the AP rub and fish seasoning together into a jar..
2. Check the fillets for bones and remove any that may remain..
3. Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching..
4. Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick..
5. Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours..
6. After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water..
7. Place in the refrigerator again for another 24 hours, but change the water after 12 hours..
8. Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere..
9. Get smoker up to 225° I used a combo of peach and pair wood..
10. Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°.
11. At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes..
12. I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice..
13. Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar..

A recipe and instructions on how to make smoked lake trout or mackinaw, a very fatty fish that's a lot like smoking salmon. Don't kill a skate, cure a trout. Buzzed in a food processor, rubbed over the fish, it sits. I made up for a disappointing fishing year by logging some serious stream hours during the last week and a half of fishing--my shoulders are still aching from hours of wearing an overloaded fishing. Fish solyanka uses salt-cured and smoked fish, such as salmon or trout.