hunter thompson
45 Cal.
SMOKED some lake trout fillets from freezing inside of water/ice with a home made brine in a 5 gallon pail with cosher salt and brown sugar ..added until it was just right of a taste....a lil of that salt goes along ways.... start 1/4 cup per 3 gallons of salt ,,,1 cup of the brown sugar,,,taste it...adjust until its to your liking...They were from august trip out on the lake champlain and my daughter and friend and me got 3 each 12-15 pounders...we had alot...So i made a cracker dip for new years eve with it by mixing shaved fillets into creme cheese and a lil old bay spice.
