Tips for smoking trout

 
For those guys that smoke trout.  I have been reusing the brine and just adding a little more soy sauce, salt, ginger or powered garlic.  I even put in a little BBQ sauce.  I will freeze the brine and then take it out and let it melt.  Then putting in the fish.  I then put it in the fridge and then every morning put it in the freezer.  Get home at night and put it in the fridge.

After a few days of this I put the fish in a baggie with out the brine and still do the freezer and fridge process.  I do this because sometimes I cannot smoke it for 3 to 4 days because of work.  This process you don't get the freezer burn or let the trout flesh get to old.  I have the brine in baggies and just use the baggies instead of plastic tubs or glass ware.

Ken kickfish