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Smoked Trout

1 qt water
1/2 cups salt
1/2 cups brown sugar
1 tsp liquid smoke

Clean trout - large fish should be cut in half lengthwise. Make a brine solution from the water, salt, brown sugar, and liquid smoke. Place trout in solution and soak 12-16 hours. Fish should be kept cool while soaking. Remove fish from solution and allow to drain completely. Smoke in a "cold" smoker until golden brown - 6-8 hours.

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