Wild Northerner Magazine Spring 2017 - Page 72

One of the highlights for me on my first ice out lakers is knowing that I will be able to fire up my smoker the next day, if I am successful. I start every season off with some fresh caught smoked lake. I am not a smoker connoisseur by any means, but I do have a recipe that serves me well.

Here it is:

Marinade trout for 24-hours

- Light (low sodium) Soy Sauce

- Brown Sugar

- Vanilla extract

- Salt

- Pepper

- Minced Garlic

- A little Instant Coffee

Use which ever smoking method you are comfortable with.

I hope all of you have great success this spring season with open water lakers, and if you have a good recipe for smoked laker, send it my way.