Demerara Cured Smoked Trout

Ingredients

• Trout Fillets with skin on

Brine

• Lightly Sprinkle Bradley Demerara cure over fish fillets
• Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

Additionally, add a sprinkle of Garlic powder, depending on taste requirements

Smoking Method

1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
2. Dry at 140°F (60°C) with no smoke until the surface is dry.This will require at least one hour.
3. Raise temperature to 160°F (71°C), using Alder flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.
4. If extra browning on fish is required, raise temperature to 91°C for the last hour, but be sure not to over cook.

Also try Maple Cure and Maple Bisquettes for an additional flavour