Smoked Steel Ala Len

Smoked Steel Ala Len

Two medium sized steelhead cut in horse shoes

plastic 10 quart container
1/2 full with water
1.5 pounds non-iodized salt
2 pound brown sugar
3 cups real lemon
10 tablespoons dill weed
8 tablespoons red pepper flakes
4 tablespoons garlic powder
4 tablespoons onion powder
3 teaspoons Worcestershire sauce

Stir and place trout in the mixture.

Place a plate or glass cutting board on the trout so the the trout are in the brine completely. Soak 14 hours. Next rinse and then reapply dill , garlic, onion, and red pepper flakes in the chest cavity and on both sides and put in the smoker. Then use the brine in the bowl in the bottom.

Smoke until fish flakes off of bones easily.

Sounds good to me Len. What temperature, and how long before you start checking on the meat?

i put it on high…about 190
the horseshoes are thick so at least 3 hours.

Place a plate or glass cutting board on the trout so the trout are in the brine completely

This is important because the brine settles and if the fish floats on the top of the brine they don’t get full exposure to it.

What kind of smoker do you have?

Looks great Len. I am hungry and it’s only 10:20.

Alder, hickory, apple?

first time steel head smoking…..

tastes good but not as good as the small stream trout i smoke.

It was not as firm and had more fishy taste.

smoked it 4 hours and 10 minutes.

I am going to stick with driftless area trout.

The neighbors supervised me as i smoked them and they both appeared as i took them out.

I sent each home with 2 horse shoes and a tail section.

I made spread with mine. I added creamy italian dressing.

len, throw in a teaspoon or two of praque powder (sodium nitrate)to the brine and the fish will firm up. also add this to your poultry brines and fresh or smoked sausage, it adds a night and day difference. Pout