Salt-Cured and Smoked Lake Trout. Smoked Lake Trout* from the Smokehaus is sure to cure you of your Minnesota nostalgia. Fresh from the waters of Lake Superior, this local favorite is double-cured in brown sugar, then smoked to perfection. *Our Lake Trout is subject to availability. The Carolina rig is a great way to fish for stocked trout in a lake.

Salt-Cured and Smoked Lake Trout A recipe and instructions on how to make smoked lake trout or mackinaw, a very fatty fish that's a lot like smoking salmon. Salt absorbed into the meat during the brining stage denatures the protein, causing it to soften and absorb more moisture. Don't kill a skate, cure a trout.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, salt-cured and smoked lake trout. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Salt-Cured and Smoked Lake Trout is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Salt-Cured and Smoked Lake Trout is something that I have loved my whole life.

Smoked Lake Trout* from the Smokehaus is sure to cure you of your Minnesota nostalgia. Fresh from the waters of Lake Superior, this local favorite is double-cured in brown sugar, then smoked to perfection. *Our Lake Trout is subject to availability. The Carolina rig is a great way to fish for stocked trout in a lake.

To get started with this particular recipe, we must first prepare a few ingredients. You can have salt-cured and smoked lake trout using 7 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Salt-Cured and Smoked Lake Trout:

{Take 2 of fillets lake trout.
{Make ready 2 cups of AP rub.
{Make ready of (1 cup kosher salt, half cup granulated garlic, 1/4 cup pepper).
{Get 1/4 cup of fish seasoning.
{Prepare of Kosher salt.
{Prepare 2 cups of mayonnaise.
{Prepare of Juice of lemon.

Charlotte Langley and Chris Barnholden share The Atlantic's recipe Then to that night, tossing ingredients into a smoking pan, hollering out "One tablespoon butter, and A curing mix is made of salt, sugar and dill. Buzzed in a food processor, rubbed over the fish, it sits. This breakfast salmon fillet is cured with sugar and salt, cold smoked, and sliced thinly. Coat all flesh of salmon completely with salt sugar mixture.

Steps to make Salt-Cured and Smoked Lake Trout:

Mix the AP rub and fish seasoning together into a jar..
Check the fillets for bones and remove any that may remain..
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..
Cover the flesh of the trout with the AP and fish seasoning mix about a 1/4 thick..
Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours..
After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water..
Place in the refrigerator again for another 24 hours, but change the water after 12 hours..
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..
Get smoker up to 225° I used a combo of peach and pair wood..
Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°.
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..
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..
Spread the trout over a toasted piece of brioche bread and serve next to french fries with malt vinegar..

I have a trip planned to Lake Superior for some Lake Trout fishing this week. I'm guessing I'll be I'd like to smoke them in my Yoder. What's a good easy brine, and then temp for the smoker and meat Do you think I'd be fine with just the sugar/salt and no other seasoning? I don't rinse off the filets after. 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.

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