Someone had asked about this on another thread so I figured I would post it in the correct forum also. Brined the whitefish and trout and then hot smoked them over alder and a little oak. Been enjoying them with a proper pint or two of Keweenaw amber ale.
out of the smoker.
Trout.
Whitefish.
With Triscuits and some sweet onion. Usually have a little mustard along too.
Thanks for looking.
out of the smoker.
Trout.
Whitefish.
With Triscuits and some sweet onion. Usually have a little mustard along too.
Thanks for looking.