Yesterday I posted my fishing trip, guess I was so tired I forgot to tell you what I was going to do with these fish. Here is a series of pictures that shows what I did with the Brook Trout.
we clean them, wash them real good , then dry them. My husband smokes them, he used mesquite chips, he smokes them for about 1/2 hour, and that gives them plenty of smoke taste. then brings them in, I cut the tails off, then cut them in half. Put them in the sterilized pint jars, then add 1/2 teaspoon of salt and a quarter of a slice of bacon to each jar. Then I add about an inch of water, put the lids on and pressure cook them at 15 pounds for 100 minutes. If you have never tried smoked canned brook trout and you are in an area where you can catch brook trout, try it. Every one that tries it sure likes it. This makes a good winter treat when you can't get any brook trout because the season is closed, the creeks are froze over and there is 4 feet of snow on top of the creek.

That sounds good, I'll have to try it, thank you. Does the pressure cooking soften the bones, too?

That sounds good, I'll have to try it, thank you. I assume the pressure cooking would soften the bones, too?

yes it does, you can eat the bones, they are real soft.

That looks delicious.

I'm gonna have to do some fishing. Thanks again.

Dammit!

yes canned smoked fish is good anytime

WOW! That's a great idea. Good job.

Looks good!

Those are some HUGE brookies! The biggest one I have ever seen was about 8 inches long in our little natural pond. Maybe they aren't the same brook trout I am thinking of.

That does look delicious! Is the skin good as well or do you have to peel it off when you eat. Thanks for sharing.

Yes you can eat the skin, bones and all.

Thank You I happen to be going trout fishing a week from today so I might give this a try.