The Outdoor Community banner
  • Hey Guest, it looks like you haven't made your first post yet. Until you make an introduction thread, the rest of the site is locked to posting. Why not take a few minutes to say hi!
1 - 8 of 8 Posts

· Registered
976 Posts
A buddy gave me a real simple one last year. I can't remember the exact quantities, but it was just water brown sugar and salt. I'll ask him again. After that though I just smoked till flaky.

· Registered
68 Posts

Brine:(for 8 trout)
1/4cp salt
1/2 cp brown sugar
3 cloves crushed garlic
1 onion crushed
1 tsp dill salt
1 tsp pickling spice
mix all ingredients with enough water to cover fish
let stand in brine for 8-24 hrs in fridge
then drain, pat dry, and put on greased smoker racks.

I smoke them at around 200 for 8-10 hrs
filling wood pan for the 2nd, 4th and 6th hr

· Registered
358 Posts
⅓ cup Sugar
¼ cup Non-iodized salt
2 cups Soy sauce
1 cup Water
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Pepper
½ teaspoon Tabasco sauce
1 cup Dry white wine

Brine for 24 hrs.
Rinse and pat dry
Let stand 2hr before smoking
Smoke at 190 for 8 hrs.
chill and pick and peel trout

· Registered
1,449 Posts
I used to filet my trout and soak in salt & baking soda water. Take them out and rinse them and lay them on oiled racks (Brinkman). I'd sprinkle them down good with Old Bay and lemon pepper. Then smoke them over sasafrass and half pan of water, beer & seasonings. They didn't take very long, just till they started getting that brown color. People at work used to tear them up.
1 - 8 of 8 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.