Scale and gut fish. Leaving the head is optional.
Score each side at a 45 degree bevel.
Brine: 1 cup sugar, 1 cup salt, 1 cup brown sugar. I added rosemary from the garden. 1 gallon cold water
Soak fish in brine in fridge for 18 to 24 hours.
Remove fish, pat dry with paper towel, and set on sheet to dry in the fridge. Dry for at least 8 hours. It should be tacky/slightly dry.
Smoke 1.5 to 2 hours on around 225. I use pecan.
The belly is my favorite part and I never thought trout bellies could be so tasty.
You get so much more meat off the fish this way.
sman
November 24, 2020, 11:17am
2
Thanks for the info about belly flavor,I’m gonna try it. I smoke a lot of trout and camels but never ate the belly.
Are you heating the brine to dissolve the sugar and brown sugar ? I like to smoke trout but haven’t put them in a brine before. Sounds good will give it a try. Thanks or sharing
01 Scout 177 w/ 150 hpdi
DoubleN
November 25, 2020, 11:37pm
4
I did something similar on Recteq. Was awesome. Did not heat the brine. Toothpicks to hold belly cavity open is good idea.
Smoked at 205.
https://honest-food.net/smoked-trout-recipe/
NN