Smoked Trout Brine

[handline1]

1/2 cup of Mortons tender quick
2 cups of water
2 cups of brown sugar
1 onion sliced thin
1 tablespoon of crushed garlic
1/4 cup kikkoman teriyaki baste and glaze sauce
Some pepper to taste.

Mix all together and add fish. Let sit overnight. Take fish out and rinse off. Let sit on a cooking sheet to finish drying, about 30 mins. Smoke at 225 F untill done about 3 to 4 hours. I like an Apple/Oak mix of wood chips. Cool fish and enjoy.
I have been fillet the trout with skin still on. Helps fish cook faster, not so dryed out by the tails.
M.V.

[ranger10]

Matt, Do you think this will work for walleye? Either way I will be trying it.

[handline1]

Chase,
Tried this on Lake Erie walleyes. It was OK, not the best. I might try to add some more sugar it. When you start with a Lake Erie walleye you can't except it to taste like lobster!

[ranger10]

I will be bringing back some Devils Lake walleye next week. I will try it on that. I will save the Lake Erie walleye for when the in-laws come to visit.