Well had a couple snow day's here and decided to smoke the heck outta some Trout using a brine recipe from Bear. The following Q view is the result. Used a MB 30" Dual fuel propane smoker. Outside temps were 20 deg and humidity around 75 percent.
Trout supplied by my wife and kids.
Out of Bear's brine into fridge to get pellicle. and i tried filleting the two of the trout ended up as candied jerky.
The Pellet choice was Alder and Peach from Todd. In microwave for moisture extraction.
Smoked 4 hours to IT 155.
Trout candy (what the kids left) just brushed Maple syrup and Raw honey a couple times through smoking process.
Only difference is i left out chili flakes and cayenne. Shot out to Bearcarver for his recipe and steps and time he took to post the recipe. It will be used again. My family thanks you.