Trout Two its working

 

Well had the trout pulled from the smoker and cooled. Dropped down at
lunch to test taste the thing. Chunk in mouth, eyes closed, what is it,
salt, smoke, little lemon, just dill....... ahhhh crap its still
covering......no
wait there it is the spring water taste and man its just come through
carrying on and on and on and on. So it is still just a little heavier
than I want it on the salt. But the spring water taste is there, I am
going to reduce the cure time by 1.5 hours on the next batch and that
should do it! And those beautiful Golden trout sure look pretty with the
slight smoke covering. Can wait to see what the people do with the 40
pounds. Hope they devourer it all!!!!

 

Chef Bob Ballantyne

The Cowboy and The Rose Catering

Grand Junction, Colorado, USA