Brined smoked trout

[Mama Mangia]

BRINED SMOKED TROUT
Makes 6 to 8 servings

1 quart water (4 cups)
1/2 cup noniodized salt
1/2 cup granulated sugar
2 tablespoons garlic powder
2 tablespoons chili powder
6 to eight 10- to 12-inch whole trout, cleaned and rinsed
3 bamboo skewers, cut into 2- to 3-inch pieces
Alder chips

Mix water, salt, sugar, garlic powder and chili powder in a large bowl or pan with lid and stir until salt and sugar dissolve. Add all the trout. Cover and refrigerate overnight.

First thing in the morning, drain the trout and pat dry. Discard the brine. Place the trout between a double layer of paper towels and let sit 30 minutes.

Prepare your smoker. Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.

Smoke trout 8 to 10 hours according to your smoker's directions, using 2 to 3 cycles of alder chips.

To store: Cool in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator. Or omit the paper towels and store in the freezer for up to 8 months.

[Johnny West]

With trout and small salmon I cut down the backbone and splay open to clean and rinse, then brine for the smoker; no need to hold open with toothpicks.