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This easy smoked trout recipe lets the fish and smoke flavor shine on its own. Simply brine the trout fillets for an hour, then smoke for up two hours and serve hot or cold.
1 Gallon water
1/4 Cup Kosher salt
1/2 Cup brown sugar
1 Tablespoon freshly ground black pepper
2 Tablespoon soy sauce
8 skin-on rainbow trout fillets, bones removed
1 Gallon water
1/4 Cup Kosher salt
1/2 Cup brown sugar
1 Tablespoon freshly ground black pepper
2 Tablespoon soy sauce
8 skin-on rainbow trout fillets, bones removed
: 15 ˚F