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SERVINGS
4
PREP TIME
10 hrs
TOTAL TIME
11 hrs
GLUTEN FREE
NO
Recipe by: Jenny Nguyen and Rick Wheatley, Food for Hunters
Smoking your own trout is surprisingly easy—and delicious. Combined with bacon and a zesty dressing, this spread is a great option for your next gathering.
Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.
This recipe is made with Jones Dry Aged Bacon.
2 pounds whole trout, scaled and deboned 12 cups water 3/4 cup kosher salt 3/4 cup brown sugar
2 slices Jones Dairy Farm Dry Aged Hickory Smoked Bacon 1/2 cup mayonnaise 1/4 cup sour cream 1 teaspoon chopped chives Zest of 1 lemon 2 teaspoons lemon juice Freshly cracked black pepper
Combine water, kosher salt and brown sugar. Stir until salt and sugar are completely dissolved; warm mixture over stove if necessary. Allow brine to cool completely.
Submerge trout in cooled brine. Refrigerate for 2 hours; remove trout from brine and rinse with cold water; discard brine. Pat fish dry with paper towels, lay fish on plate skin-side down, and loosely cover to allow some airflow. Refrigerate for 8 hours.
Soak generous handful of wood chips in water for at least 1 hour. Prepare smoker to 190°F and add wood chips according to type of smoker used. Smoke trout skin-side down for 1 1/2 to 2 hours or until cooked through and fish flakes easily. Allow fish to cool.
Cook bacon until rendered and crispy. Crumble into small pieces and set aside.
Separate trout meat from skin; remove any leftover bones. Place meat in medium bowl, add mayonnaise, sour cream, chives, lemon zest, lemon juice, bacon and freshly cracked pepper. Taste and adjust seasoning as needed; add more mayonnaise and sour cream if desired. Serve with crackers.
2 pounds whole trout, scaled and deboned
2 slices Jones Dairy Farm Dry Aged Hickory Smoked Bacon
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