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Fish Typically Salmon, But This Weekend, Trout

(1 Votes)


  • brine these are the proportions, no need to make a full batch for one small
  • fillet:
  • 1 gallon water
  • 1 1/2 cup kosher salt
  • 1/2 cup soy sauce
  • 1 cup sugar
  • 2 bay leaves
  • 1 teaspoon dried dill or 4 sprigs of fresh dill
  • 1 lemon sliced
  • garlic powder
  • ginger
  • shot of bourbon

Let the fish marinate overnight. Prior To smoking remove fish from brine, let dry a little ( a few minutes). Squeeze a lemon all over the fish. Rub the fish with brown sugar (for a 1 pound fillet, about 1/2 teaspoon). Sprinkle with ginger. Sprinkle with garlic powder. Sprinkle with dried dill. Quantities here are not tremendous. I dont want any one spice overpowering the fish. There is plenty of room to experiment, but i have had very consistent success with this. Smoke at 200-225 degrees for about 3-4 hours depending on the size and thickness of the fillets.

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