Thanks- I plan on using the fan in the upstairs of my workshop where it's clean and a little cooler.

freezing first, then the brine, the freezing breaks the water in them and the brine goes in deeper and accept more smoke
to each their own ways

First part of the recipe is complete- my grandson caught 6. Difficult fishing conditions as they were scattered.

Scattered = 6" apart and 3 layers deep
Pretty fish!

Telling a 3-year old that he's only going to catch what we can use after he said I'm going to catch them all was challenging- I had to bribe him with Gummy Bears to avoid a meltdown

Preparing the Pellicle- Currently air drying with a fan per Waggler's advice

Ah nothing like the pay pond, I believe it is where most kids start, and that were they get the trout fishing addiction, I know I did.

Will trap for fish
Great place to barter for nuisance trapping

Awesome

Here was where I landed with rub- 5.5 hrs and rinsed and patted dry
3 T of Kosher Salt
1/4 Dark Brown Sugar
1 tsp Smoked Paprika
1/2 tsp of Dry Mustard
1/2 tsp Roasted Garlic
1/4 tsp Onion Powder

yukonjeff >> great video!!!! Thanks for that.

Trout the only way to eat them is smoking IMO.

Eagle eye,
I would have put them on racks so the skin side dries out too.
The only reason being is that if you place wet skin on your rack in the smoker it can stick to the rack a little.
Should still taste fine though. Maybe you still have time to dry the skin before smoking, or grease up the smoking rack pretty good.

Really good to know but that ship has sailed ... however, I did have them on racks uncovered in the fridge, they were dry until I rinsed them

Here's the part where I hope ADC doesn't look at the post- using the Traeger today because I can't babysit the temp. I'm shooting for an internal temp of 145. It would be nice to have similar size fillets, but I added them from largest to smallest at 15 minute increments.

Mmmmmmmm !
You need a bigger Traeger ! .... and take that young'un fishin again !
Dang that looks good, Thanks