A friend dropped off a steelhead trout. I am not a fisherman but I was thrilled to get my hands on this and get it in the smoker. I tried a dry brine this time as I usually use a wet brine. I was really happy with how it turned out. I brined it overnight and I was amazed how much liquid was drawn out of the fish - the pick below is after hours in the brine. I rinsed the brine off and let the fish dry to form a pellicle. Then in the smoker. Loved it. Nothing like smoked fish.
This was my dry brine recipe.
6 cups of brown sugar
1 1/2 cups kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground black pepper
2 tsp cayenne pepper
http://www.theblackpeppercorn.com/2012/05/smoked-steelhead-trout/
This was my dry brine recipe.
6 cups of brown sugar
1 1/2 cups kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground black pepper
2 tsp cayenne pepper
http://www.theblackpeppercorn.com/2012/05/smoked-steelhead-trout/
