Smoked trout

[Wizard]

Friends dropped off 14 nice Rainbows for me to cook or smoke. I'll use 4 of them to make Trout Almondine. Pan cooked with sliced almonds in an Ameretto liquor sauce. An amazing trout dish. The rest will be smoked over Elder wood..
I use wood chunks since they last longer. I also do not soak the wood. A more intense smoke forms from dry wood.

Clean, fillet and de-bone if possible. Do not soak the fillets in brine. We are using smoke to preserve and the fish will last about 10 days in the refrigerator. Smoke the fillets at 175 degrees for 2 hours and check them with a tooth pick to see if they are done. If the pick goes easily into the flesh, they are done. I am on a salt free diet and none of us need extra salt. I'll take most of the smoked trout to my gun club for the guys to enjoy. You take any kind of cooked game or fish to the club; the guns go down and the forks go up.

Wizard

[Lipripper]

That sounds good Wizard

[Donald Garner]

Sound great there Wiz.  The guys ought to enjoy that with a cold drink