Stocker trout are a good place to start. Gut 'em, gill 'em, wash them off real good (be sure to scrape off the black crud next to the spinal cord), and then soak them in salt water overnight in the refrigerator. The next morning, smoke them over some apple wood until the meat gets flakey.
If you have enough trout and want to experiment a little, soak them in two separate bowls overnight, and add brown sugar to one of the bowls of saltwater. Most people like the "sweet" version smoked harder (drier).
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“I think every happy memory plucks a hair from your head; if you see an old bald guy, he’s probably had a great life.” –-Red Green
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