From lake to plate. The trout smoking process in a few stages. Nothing is wasted, even the fish heads and tails will nourish our tomato seedlings.
1 Cup of salt
2 Cups brown sugar
3 smashed garlic cloves
4 glugs of soy sauce
Refrigerate in brine for 12 hours, rinse and air dry fillets. Put in smoker box for 12 hours, changing wood chips every few hours or so…gotta be alder chips..ALDER