Brined Smoked Trout Recipe

• 1 quart water (4 c.)
• 1/2 c. noniodized salt
• 1/2 c. granulated sugar
• 2 Tbsp. garlic pwdr
• 2 Tbsp. chili pwdr
• 6 x to eight 10- to 12 inch whole trout, cleaned and rinsed
• 3 x bamboo skewers, cut into 2- to 3 inch pcs Alder chips

1. Mix water, salt, sugar, garlic pwdr and chili pwdr in a large bowl or possibly pan with lid and stir till salt and sugar dissolve.
2. Add in all the trout.
3. Cover and chill overnight.
4. First thing in the morning, drain the trout and pat dry.
5. Throw away the brine.
6. Place the trout between a double layer of paper towels and let sit 30 min.
7. Prepare your smoker.
8. Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.
9. Smoke trout 8 to 10 hrs according to your smoker's directions, using 2 to 3 cycles of alder chips.
10. To store: Cold in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator.
11. Or possibly omit the paper towels and store in the freezer for up to 8 months.

water, noniodized salt, sugar, garlic, chili pwdr, trout, bamboo skewers

Taken from cookeatshare.com/recipes/brined-smoked-trout-92345 (may not work)