Author: MeatEater

Smoked Trout Ingredients: ¾ cup kosher salt ½ cup granulated sugar ¼ cup brown sugar ¼ cup honey 8 cups lukewarm water 6 whole trout, up to 13 inches long, gutted, gills removed 1 (8-inch) length cotton kitchen twine for each fish, tied into a loop (optional) Specialty Equipment: Smoker Methods for the brine: In a non-metallic container big enough to hold the fish, combine the salt, both sugars, honey and the water and whisk vigorously to dissolve the ingredients. Chill the brine. Thoroughly rinse the trout and submerge them in the brine, using a plate to weight them down…