We fished for 5 hours and caught over 80 brookies between the 4 of us.
The Faber young men caught all of their brookies on lures given to them by D Big Tuna.
David, Rylee and WD wanted me to tell you thanks John!
The boyz are borrowing my smoker and going to smoke all the trout they kept.
I’m curious what the meat on one of those looks like once they’ve been cooked.
Could you post a video of the meat rendered from those fish?
I would imagine they share the appearance of a smelt fry.
the skin gets all the darkness. The skin peels off and it leaves beautiful orange meat with no bones.
I’ll bring the beer and crackers!! What time do we eat?
plastic 10 quarter container
1/2 full with water
1.5 pounds non-iodized salt
1 pound brown sugar
2 cups real lemon
10 tablespoons dill weed
8 tablespoons red pepper flakes
4 tablespoons garlic powder
4 tablespoons onion powder
3 teaspoons Worcestershire sauce
12 medium trout with head off.
rinse brine off and put more dill and red pepper flakes on skin and in chest cavity
put some of brine in your smoker bowl and place in bottom of smoker.
4 hours.
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