Had some vacuum sealed whole trout in the freezer. Heads on, just gutted and gilled. They were from last year but decided to try smoking fish for the first time.
Well, I thawed and made a brine consisting of Kosher salt, little soy sauce, garlic powder and some brown sugar.
Just guessed on the amount I was adding from online and tasted the brine…seemed good, lol. In the fridge they went overnite. In the morning I rinsed and dried off and put them on a rack to chill and somewhat dry. That afternoon I put on Rectec at 200 and after about 4 hours they looked good. Tried one right after removing and was pretty good. After chilling overnite, way better!! Per 5 taste testers.
Gonna make a dip with some. Also gotta get some fresh fish to try:+1:.
BTW, stuck a probe in thickest one towards the end and it read 153. I’ve heard 160 is perfect:question: