Smoking Fish-recipies -hints

[maghunter]

I smoked thousands of Salmon when I lived in Alaska. I ran the smoke house for a fishing lodge. The recipe I used is pretty simple, I don't know how it will taste for trout I've never tried it, but I imagine it should work. I would fillet the fish and then mix up some dry Brine. The batches I would mix up where huge but it wasn't an exact science, probably something like 1 pound brown sugar, 1/2 cup salt, 1 cup white sugar, 1/8 cup black pepper, some celery salt, and some mustard powder, just give it a taste you'll know if its to much salt or not enough etc. Pack this on the fillets about 1/2 inch thick. Then let them sit overnight in the fridge. Rinse them lightly in the sink and put them in the smoker. We would use either cherry or apple and some alder about 50 50 mix. I would smoke them for about 3 hours at 160 degrees. Or until they firmed up nicely. Towards the end I would glaze them a couple three times with 50 50 mixture of honey and molasses with some black pepper. Sure tasted good on fresh salmon [].
[signature]