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Jon Carter's Famous




Source of Recipe


Janey
Jon Carter's Famous
UTAH Smoked Trout Recipe

FILE - UTAH

Famous Utah Trout 5-6 lbs.
Brine:
Soak fish in a 5 gallon bucket
for 18 hours
BRINE CONTENTS:
2 large bottles of soy sauce
2 large bottles of teriyaki sauce
2-4 cups salt
2-4 cups sugar
SECRET INGREDIENT:
2 quarts of Miller's Honey

BRINING TIP:
Keep trout ice cold.
If you can't keep it in the refrigerator
add ice every couple of hours.
Remove fish from brine.
Lay on wax paper.
Take paper towels and soak up all
moisture. Then do it again.
The drying process begins here
so moisture at this stage is bad.

Let the filets dry for approx. 6 hours
and you're ready to smoke.

SMOKING PROCESS:
I use a Lil Chief smoker available
at Sportsmans Warehouse or
most KMarts, Walmarts or Super Targets.
*
Spray your smoking racks with Pam.
Lay fish on racks skin down.
I prefer to smoke my trout over a 24
hour period (depending on how hot
it is outside) with a combination of
cherry wood and alder wood.
*
Check fish once or twice
during smoking process.
*
When finished remove from smoker,
invite friends over and munch away!