1.5 cups kosher salt
1.5 cups brown sugar
1 gallon water
A few delicious rainbow trout from super secret lake
Using equal parts kosher salt and brown sugar about 1.5 cups each, Stir and dissolve into about a gallon of water adjusting for flavor and add the fish for 48 hours stirring twice daily.
Remove fsh, pat dry and smoke at 170 for 6 hours. Ensure the internal temperature of the fish reaches 160 for safe eating.
The fish can be cooled and either eaten immidiately or frozen and stored for those long days afield. Enjoy!
Also we highly recommend you try the High Country Wild Trout Brine from our buddy Jim Johnson.
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