wrestler75
Smoke Blower
I made 16 (8-12" long) trout in Mr. T' s brine with the skin on. Brined for 16 hours. It just was not enough flavor. I think next time I will go 24 hours. Ended up removing meat from skin, added an hour of cherry/Apple smoke. Basted with pure maple syrup to sweeten up a little. More smoke and syrup helped achieve the flavor I was looking for.
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