Smoked Fish and Seafood Recipes

Recipe for Smoked Rainbow Trout

Items for smoker:
*Little/Big Chief Smoker
*Little Chief Chips for smoker (I prefer Apple chips)

Items for brine:
*2 Gallon Brine Container
*1 Cup Sugar
*1/2 Cup Non-Iodized Table Salt
*1 Quart Cold Water
**4-5 lbs. meat fillets (fillets should not be more than 1" thick)
**Glaze: Lawry's Teriyaki Barbecue Sauce

Recipe:
*Mix Sugar, Salt &Water in Container

*Place Meat Fillets in Container; make sure meat is completely covered with brine

*Store in a cool place for 12 to 24 hours

*Rinse brine off meat & dry meat with towel

*Place meat on Smoker racks & place in Smoker

*Plug in Smoker & add pan full of smoking chips

*Change chips every hour for four hours

*Take racks out of Smoker with the slightly cooked meat and place in 275 - 300 degree oven & bake for 30 minutes

*Baste meat with Lawry's Teriyaki Barbecue Sauce & bake an additional 30 - 40 minutes until meat is done

*Pull from oven and let cool before eating, placing in refrigerator and/or vacuum packing