Smoked Trout

Smoked Trout
Thanks to Jim Fleming for this recipe.

~ trout fillets
~ 1 quart water
~ 1/2 cup salt
~ 1/2 cup sugar
~ 3 oz. lemon juice
~ 3 tbsp pickling spice
~ 1/4 tsp pepper
~ garlic powder to taste
~ hickory chips or corn cobs

In a large glass bowl or crock, combine all the ingredients until well mixed.

Add the fish, cover and refrigerate 4 - 12 hours.

Remove fish and rinse with cool water. Air dry for one hour.

Load fish into smoker and smoke for 4 - 6 hours.

Add chips 2 - 3 times during smoking.

Enjoy.

NOTE: You can use any type of fish with this recipe.

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

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