brine for 2 lbs cleaned trout no bones skin on.
1/4 cup salt.
1/3 cup brown sugar
1 gal water.
2 tbls pepper and other spices to taste
soak for 2 hours in brine
take out of brine and dry in fridge for 2 hours
Spice with lemon pepper or other spices as desired.
smoke over 200deg apple wood smoke as long as needed about 1 - 3 hours pending thickness on filet. can be eaten as is or made into a spread with a fork.
It is better to be a smart arse than a dumb arse!
Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.