Irish Cured Trout
|Trout||4 Pound, boned butterflied, head removed (1 Trout, Or 2 Trout, 2 Pound Each)|
|Salt||4 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Olive oil||6 Tablespoon|
|Brown sugar||1 Tablespoon|
On day curing process is begun, wash fish; pat dry with paper towels.
Place on large nonmetallic platter.
Combine seasonings; place in small shaker bottle.
On day 1 rub fish with 1/3 of salt mixture.
Cover with plastic wrap; refrigerate.
On day 2 drain any liquid from platter; rub fish with 2 tablespoons oil.
Cover; refrigerate overnight.
Rub fish with salt mixture on days 3 and 5 and with oil on days 4 and 6.
On day 6 also rub fish with sugar.
On day 7 hang fish in cool, dry, breezy place 24 hours.