Smoked Trout
- Thread starter wyobow
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Packman715
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- Oct 4, 2012
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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.
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.
