Smoked Fish - Getting Ready for Deer Camp

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hazzo

Newbie
Original poster
Apr 4, 2013
15
10
Piqua, OH


Using a couple The Good One Open Range smokers to make 10-fillets of rainbow and steel head trout plus atlantic and sockeye salmon. Hoping to make it through the week. Brining and air drying to form the pelicle is the key to moist and tasty fish! Don't be afraid to add seasoning to the brine to yield an extra flavor profile. 
 
Looks like there will be some happy campers.
 
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