2 Day Process ...

Since we have a freezer full of fish ...
we decided to smoke the Trout ...
we caught on Sunday ...
Mike fillet the fish ... I mixed up the brine ... covered it up ... put in the fridge overnight ...

Early the next day ... took the trout out of the brine ...
patted it dry ... and placed on Smoker racks ...
once again placed in the fridge for 6 hours ...

Placing the racks into the Smoker ...
and let it smoke for 6 hours ...
using Hickory and Apple wood chips ....

After sampling the smoked fish ...
setting aside a couple pieces ...
the rest were packaged up and put in the freezer ...

Absolutely delicious ... !!!