Step 1

Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.

Step 2

In a place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.

Step 3

Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.

Step 4

Set the smoker to 180F using wood Maple, Alder or other mild wood chips.

Step 5

Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145F.