Smoked Lake Trout
Chef: AJ DeRosa
January, 2007
This is a 24 hour process. Start by brining the fish. Use a non-reactive pan or plastic tub. Lay one layer of filets in the bottom of the tub. Sprinkle with curing salt, brown sugar, garlic and onion powder, then some teriyaki sauce. Repeat for the next layer. After all the fish is layered in the tub, pour in apple juice to cover the fish. Seal the container and place in the refrigerator until the next day.
Remove the filets from the brine and rinse. Pat dry and place on racks. Glaze the filets in the air for a few hours. Sprinkle the filets with cracked black pepper or lemon pepper and place them in the 200° smoker for a couple hours.
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