A brine solution consists of water and a large amount of salt.The brine hydrates muscle tissue before you cook the trout. Brining trout helps it to stay moist in the smoker, and it also adds flavors. Trout do not need to be brined before you smoke them, but people prefer to soak the fish in brine to ensure that it does not dry out completely. The addition of other ingredients to the brine adds flavor to the trout.
Instructions
1. Prepare the trout for cooking before you place it in the brine mixture. Rinse the fish in cool water and remove any bones. Clean and trim the fish properly and leave the skin on if you desire.
2. Combine 3-1/2 cups of salt with 1 gallon of cold water in a food-grade container. You will need enough brine mixture to cover the trout completely. Stir until the salt dissolves in the water.
3. Place the trout in the brine. Place the brine container in the refrigerator. Cover the brine container with a lid. Place a weight such as a heavy bowl on the trout to keep it submerged.
4. Allow the trout to soak in the brine for 1/2 hour per each 1/2 inch of thickness. If you want to ensure that the brine soaks into the trout well, allow the fish to sit in the brine solution overnight.
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