Cold Smoked Trout
Delicious cold smoked trout, though a lengthy preparation, is rewarding to make at home.
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Instructions
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Soak hardwood chips in preparation for smoking.
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Combine brine ingredients, ensuring salt and sugar dissolve. Submerge trout in the brine, then refrigerate for 12 to 24 hours.
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Rinse the trout, pat dry, and place it on a rack to air dry at room temperature for approximately 30 minutes until a pellicle forms.
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Set up the smoker for cold smoking. Smoke the trout at 90 to 100 F for 2 to 3 hours, replenishing soaked hardwood chips as needed to maintain consistent smoke and temperature.
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Start a separate fire for hot coals. Add hot coals to the smoker, increasing the temperature to 225 F. Insert a digital thermometer into the thickest part of the fish. Maintain 225 F until the internal temperature reaches 180 F, which typically takes 3 to 10 hours, while continuously adding soaked wood chips.
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Once 180 F is reached, continue smoking for an additional 30 minutes.
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Remove the trout and allow it to cool completely. Wrap tightly for refrigeration (up to one month) or freezing (at least three months).