Why hot smoked trout? Trout is the best choice. it is enough to put in minimal effort and you will get a wonderfully tasty fish in every possible sense.
The trout is already cleaned and you don't need to handle it. Big sticky scales don't fly off him. It has a beautiful gorgeous pink color with peach shimmer. Smoked trout is prepared very quickly. It has few bones and they are easily separated. Do I need any further convincing that smoked trout is the best choice?
Preparation of trout for smoking
Ingredients
- coarse salt - 100 grams.
- Water - 1 liter.
- Brown cane sugar - 70 grams.
- Dried dill - 10 grams.
- Bay leaf - 2 pcs.
- Ground black and allspice to taste.
Making
- Add sugar and salt to the water.
- Boil the water. Make sure the salt and sugar dissolve completely.
- When the water boils, add the rest of the spices.
- Cool the brine.
- Pour the cold marinade over the trout.
- Put the container in the refrigerator for 8 hours.
- After removing the fish from the brine, it should be soaked in clean water for 30 minutes.
After such treatment, the trout must be dried to remove excess moisture. Hang the fish in a cool place for 8 hours.
Hot smoked trout at home
To smoke trout with maximum comfort, it is better to purchase a special smoker. But even in "outdoor" conditions, you can easily make delicious smoked trout.
As a raw material on which to prepare hot smoked trout, you need to use sawdust, it is best to use various fruit trees - apple, pear, cherry. Pine wood shavings are not suitable: such fish will be very bitter and unpleasant in taste.
- Light the coals or firewood in the grill. Wait until the coals get hot or the wood burns down and only coals remain.
- Place the prepared sawdust on the bottom of the smoker. It is enough so that the sawdust completely covers the bottom.
- Place a tray on top of the wood chips to collect the fish oil.
- On the tray, put the grill, greased with any vegetable oil.
- Place the prepared salted trout on the grill.
- Cover the structure with a lid.
The cooking time of smoked trout depends on the size of the fish. On average, fish is smoked for 30 to 50 minutes. The bigger the fish, the longer the smoking process takes.
When the hot smoked trout is ready, the smoker should be removed from the heat. It is better to cool the finished smoked trout without removing it from the grill.
