Ingredients
2-4 lbs trout or 2-4 lbs salmon
2 C. water (1 C. warm, 1 C. cold)
2 heaping tablespoons kosher salt
1 heaping tablespoon brown sugar
1 heaping tablespoon granulated sugar
Preparation
Mix ingredients in 1 C. warm water and stir until dissolved. Add cold water and or refrigerate until cold. Place in plastic freezer bag with fish and refrigerate over night.
Then next day, debone fish if applicable. Smoke in a smoker with hardwood chips (Mesquite, hickory, or alder) as follows: Salmon: 8-12 hours Trout: 4-6 hours
