Courtesy of: West Virginia Department of Natural Resources
Ingredients:
- ¾ cup kosher salt
- ½ cup sugar
- ¼ cup packed brown sugar
- ¼ cup honey
- 8 cups lukewarm water
- 6 whole trout (gutted and gills removed)
Directions:
- Combine salt, sugar, brown sugar, honey and water in non-metallic container large enough to hold trout. Whisk brine until ingredients dissolve and then chill.
- Submerge rinsed trout in brine and place in refrigerator for 6 to 8 hours. After 6-8 hours, remove trout from brine and rinse.
- Dry fish by patting with paper towels and place on a wire rack in refrigerator for 2 to 3 hours.
- Preheat smoker to 170 F and smoke for at least 3 hours. Trout are done when fins are dry and crispy and skin peels away easily.
