01-22-2007, 05:28 PM
I have a few pounds of trout that I would like to smoke up. I have tried a few times in the past with limited success. It seems that my brine is always to strong or that the trout takes up to much of the solution or smoke flavor. I need a solid recipe for trout if anyone is willing to share. I have already filleted the fish so no skin just steaks. I plan on trying more with the skin on or a whole fish (gutted). Which way works the best for you? Any help will be appreicated................
Thanks
Bass_Turd
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Thanks
Bass_Turd
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