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Add a photoServings: 1
Ingredients
- 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
Directions
- 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. Add in all the trout. Cover and chill overnight.
- First thing in the morning, drain the trout and pat dry. Throw away the brine.
- Place the trout between a double layer of paper towels and let sit 30 min.
- Prepare your smoker. Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.
- Smoke trout 8 to 10 hrs according to your smoker's directions, using 2 to 3 cycles of alder chips.
- To store: Cold in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator. Or possibly omit the paper towels and store in the freezer for up to 8 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1079g | |
| Calories 490 | |
| Calories from Fat 22 | 4% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 474mg | 14% |
| Total Carbs 120.39g | 32% |
| Dietary Fiber 6.8g | 23% |
| Sugars 105.07g | 70% |
| Protein 4.66g | 7% |
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