Here is a picture of the kokanee that I smoked the next day (today)
after testing out the trout that we caught.
I had to add a little more sea salt and sugar to the brine, for a little more flavor.
The thin fillets cooked a lot quicker but I let them go for two hours
since they were still very moist, for added smoke.
The whole body Kokanee could have been done in 2.5 hours but I let them
go for the full three hours, in the smoke, to see how they turned out.
All meat bagged and cooling down in the frig, we will try it out tomorrow, after it firms up.
Tight lines.
after testing out the trout that we caught.
I had to add a little more sea salt and sugar to the brine, for a little more flavor.
The thin fillets cooked a lot quicker but I let them go for two hours
since they were still very moist, for added smoke.
The whole body Kokanee could have been done in 2.5 hours but I let them
go for the full three hours, in the smoke, to see how they turned out.
All meat bagged and cooling down in the frig, we will try it out tomorrow, after it firms up.
Tight lines.
