Friends went rainbow fishing and asked me to smoke some of them. I used a basic
salt, brown sugar and water brine mix. I added some granulated onion and garlic, 2-bay
leaves to the brine as well. I brined the trout for about 12 hours in the fridge. Once out
of the brine, I rinsed them well in cold water then dried them. I put them back in the fridge
on racks and let them dry so the skin was dry and tacky. Letting them get tacky builds
the pellicle coating over the fish. It will lock moisture inside the fish while smoking. I used
alder and a little applewood on this smoke. Alder and apple are both mild and sweet.
Put them on the smoker and smoked them at 100° for the first hour, then increased
the temperature to 150° - 160° until the internal temperature of 145°. These little
trout only took about three hours to get to the finished temperature.
Here is the finished product. The fish were excellent with just the right amount
of brine and smoke..Thanks for looking...RTBBQ.............