I recently purchased a new smoker, which is a SmokinTex 1400 series smoker. I cooked a brisket last week, and smoked some jerky also. Turned out excellent.
I just caught some brown trout today through the ice at a local lake.
I have them gutted, scaled, and ready for a brine.
Now I need to brine them. I was under the assumption that a brine is always a liquid?? I want to keep it simple for my first fish smoke. I'm planning on using a 2:1 ratio of brown sugar and kosher salt ( I have pickling and canning salt right now, will that work?) So, saturate the fish with the salt/sugar mixture for 4 hours or so, rinse, the let them dry to form the petticle?
Any tips are appreciated. I have read quite a few recipes here, great website for smoking!