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Dry brine smoked trout
- 2 LBS rainbow trout fillets
- 6 Cups brown sugar
- 1 1/2 Cups kosher salt
- 2 TBS garlic powder
- 2 TBS onion powder
- 1 TBS ground black pepper
- 2 TSP cayenne pepper/paprika
Mix the brown sugar, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
Rub the dry brine on fillets and place fillets in a glass baking dish making sure the fish is totally surrounded and covered in the dry brine.
Cover with plastic wrap and place in the fridge for 1-6 hours.
Rinse the fish thoroughly and let set it in a cool dry place for 1-3 hours. A tacky patina will form on the surface of the fillets.
Smoke for 2-5 hours at a gradually increasing temperature, starting at 140 F and increasing it by 20 F every hour.
Leave the smoker at 180 F for the final 2 hours. The fish needs to have a minimum internal temperature of 145 F.
Brush your favorite glaze on the fillets every time you raise the temperature.
