While this episode didn’t start out as a smoked trout episode, the ending was well worth it. We had 3 good days of fishing on Penn’s Creek and caught multiple brown, rainbow, and a few brook trout. I cleaned and gutted them, leaving them whole so I could hang them in the smoker. The other option would be to fillet the meat from the fish, remove the rib bones and pin bones, but leave the skin attached and lay them on a rack in the smoker.
Brine:
1/2 cup brown sugar
1/2 cup canning & pickling salt
1 gallon water
You could also add honey or maple syrup into the brine mix.
Brine the fish for at least 2 hours or overnight.
While smoking, keep the temps around 190F, trying not to go over 225 in the first two hours to get a good deep smoke on the meat.
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