Iodized or Kosher salt for brine?
Hi there-- The new (used) smoker is coming alng fine--I'm having a great time breaking it in and learning how to smoke. Tomorrow I'm going to try smoking a few trout. Any tips?
I have a few questions on brine (for the trout). How much salt, and what type to use/not use? Kosher? Sea salt? Table salt? And how much?
Otherwise, the brine I intend to use for the trout will be:
--4 cups water
--1 cup cider vinegar
--1/2 brown sugar
Any suggestions? How long should the trout (scaled, gutted and butterflied--skin still on) sit in the brine? How long should I smoke 'em?
FYI--It's an electric water smoker.