The proper way to do a smoked trout! 🔥🐟 A good brine is key to a good smoked trout. We do an 8%, 2 part salt, one part sugar brine for roughly three days before the trout are smoked. The salt in the brine will lightly penetrate the meat. 👌🏼 Not over smoking the fish is another important factor. If it is over smoked the fat will render out and you will be left with a dry trout. ⏲️ Nobody likes dry trout. ✋🏼 #smokedtrout #smokedfood #rainbowtrout #farmlife #food | Smoke In Chimneys

Cold-smoking trout 💨 We cured the trout filets overnight and gave them about 6 hours in our handmade smoker. They’ll rest now and we’ll enjoy some slices tomorrow 💪 | North Wild Kitchen