Step 1

Rinse the boneless trout fillets and rest them in a glass baking dish. As you rinse the boneless fillets under cool water, use your fingers to remove any remnants that are stuck to the fillet from the gutting and bone removal process. Gently shake excess water from the fillets, and place them into a glass baking dish.Place the fillets skin side down into the baking dish to make it easier to marinate.

Step 2

Marinate the fillets overnight in olive oil, chopped garlic, and dried rosemary. Coat the fillets with 2 US tbsp (30 mL) of olive oil, 4 cloves of chopped garlic, and 1 1/2 tbsp (2.55 g) of chopped, dried rosemary. Use your fingers to rub the seasonings into the meat. Then, cover the baking dish and set it in the refrigerator so the fillets can marinate overnight.If you do not want to season your fillets before smoking them, then proceed to soak the fillets in brine after rinsing them.

Step 3

Mix 1 US quart (950 mL) of water with 1/2 cup (150 g) of kosher salt. Pour the water into a large container that can hold about 4 US quarts (3,800 mL). Add the kosher salt, and use a spoon to stir the water for 1-2 minutes or until the salt is completely dissolved. This will create a basic brine that will moisten and add flavor to the trout.Sweeten the brine by stirring in 1/2 cup (100 g) of brown sugar.

Step 4

Submerge each of your fillets in the brine and refrigerate them for 3 hours. Arrange your trout fillets so that all of them are submerged within the brine. Then, place a cover on the container and set it in the refrigerator to marinate for at least 3 hours.

Step 5

Rinse the fillets under cool water to remove the brine. Take a fillet out of the container with the brine, and rinse it under cool water until any excess brine has been removed. Then, use a paper towel to gently dry off the fillet.Discard the brine by pouring it down your kitchen sink, and then thoroughly rinse your sink with hot water.

Step 6

Spread the fillets out on a baking rack, placing the skin against the rack. Take each fillet and place them on a baking rack. Make sure the skin side of the fillet is against the rack, as this will help expedite the drying process.If you do not have a baking rack large enough to support all of the fillets, use 2 smaller baking racks instead. Smaller baking racks might also be easier to place inside your refrigerator if it is filled with food.

Step 7

Refrigerate the fillets on the baking rack for 21-24 hours to dry them. Rest the baking rack in a spot of your refrigerator where the fillets won’t be disturbed. Leave the fillets overnight or for a full 24 hours so they can dry. The skin on the fillets will be shiny or slightly sticky when ready.If the skin does not seem shiny or sticky, then continue to refrigerate the fillets until the skin appears shiny. The tackiness is key to getting the smoke flavor to adhere to the meat.To make the baking rack easier to transport, set it inside of a baking sheet. This will also keep the raw fish from contaminating other items in your refrigerator.