The Smokehouse New Zealand

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Smoked Rainbow Trout with Brown Sugar Rub

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Posted on 19/06/2019 by Craig Vickery

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Ingredients 2 Rainbow Trout fillets, boned ⅓ cup Brown Sugar 1 tsp Salt 1 tsp Garlic powder 1 tsp Onion powder ½ tsp Ground Black Pepper ½ tsp Ground Cayenne Pepper Directions Place the rainbow trout, side by side on … Continue reading →

Smoked Salmon with Orange Hoisin Glaze

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Posted on 20/09/2018 by Craig Vickery

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Smoked Salmon with Orange Hoisin Glaze Ingredients 1 large Salmon fillet, about 2 pounds ½ cup Hoisin Sauce 2/3 cup Orange juice ½ cup Honey 1 ½ tbsp Sriracha Sauce 2 tbsp Sesame Oil 1 tsp Garlic powder 1 tbsp … Continue reading →