Brined Smoked Trout Recipe

1. 1

   Mix water, salt, sugar, garlic pwdr and chili pwdr in a large bowl or possibly pan with lid and stir till salt and sugar dissolve.

2. 2

   Add in all the trout.

3. 3

   Cover and chill overnight.

4. 4

   First thing in the morning, drain the trout and pat dry.

5. 5

   Throw away the brine.

6. 6

   Place the trout between a double layer of paper towels and let sit 30 min.

7. 7

   Prepare your smoker.

8. 8

   Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.

9. 9

   Smoke trout 8 to 10 hrs according to your smoker's directions, using 2 to 3 cycles of alder chips.

10. 10

    To store: Cold in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator.

11. 11

    Or possibly omit the paper towels and store in the freezer for up to 8 months.

* Per serving · 4 servings · Values may vary.