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Smoked Trout
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12-07-2011, 04:30 AM
Just to add my 2 cents. I like to score the skin side of the fish to allow for better smoke penetration (especially on larger fish). My preferred wood is hickory. My family gobbled up what they could before I bottled the rest of it a day or two later. Just put a little Italian Dressing in the bottom of each jar and packed with smoked fish. Lasts nearly forever and is delicous whenever you get the craving for smoked fish [
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Smoked Trout - by richmac1 - 12-03-2011, 09:47 PM
Re: [richmac1] Smoked Trout - by Jazzperch1 - 12-03-2011, 09:51 PM
Re: [richmac1] Smoked Trout - by downed_Phly - 12-03-2011, 10:34 PM
Re: [downed_Phly] Smoked Trout - by flygoddess - 12-04-2011, 12:16 AM
Re: [downed_Phly] Smoked Trout - by WaveWolf - 12-05-2011, 11:42 PM
Re: [richmac1] Smoked Trout - by ibhunting - 12-03-2011, 10:43 PM
Re: [ibhunting] Smoked Trout - by CoyoteSpinner - 12-05-2011, 04:45 PM
Re: [richmac1] Smoked Trout - by fishnutts - 12-04-2011, 01:46 AM
Re: [richmac1] Smoked Trout - by Smokerdog - 12-04-2011, 05:05 AM
Re: [richmac1] Smoked Trout - by hookit - 12-04-2011, 02:22 PM
Re: [richmac1] Smoked Trout - by pardof16 - 12-05-2011, 07:01 PM
Re: [richmac1] Smoked Trout - by The_Red_Leaker - 12-07-2011, 04:30 AM
Re: [The_Red_Leaker] Smoked Trout - by tlspyder13 - 12-07-2011, 05:56 PM
Re: [richmac1] Smoked Trout - by biggertacklebox - 02-04-2012, 02:05 AM
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