Mike’s Not So Secret Rainbow Trout Brine

Mike Searcy, White Creek Farms of Indiana

24
Serves

5 min
Prep Time

8 hrs
Total

Ingredients

  • 1/2 gallon water
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup salt, kosher
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 3 Tbsp lemon juice

Directions

Combine all ingredients in a saucepan and heat until the sugar and salt dissolved. Stir occasionally.

Refrigerate until below 45 Degrees Fahrenheit.

 

Recommendations

It is recommended to cover fillets with brine for at least hours before smoking. This brine will cover up to 2 dozen trout fillets.