Old Trapper Beef Jerky is our work and we do it well, using only the best lean strips of beef, freshest seasoning ingredients, and real wood-fired smoke. Smoked jerky’s smoked sausage is fully cooked and ready for grilling or tossed into your favorite dish.
Your family and guests will love it, however it is served! Dear Opa’s, I was not aware that it was legal to sell ecstasy in packages of 8. Note, if you are looking for ways to smoke larger fish, use my smoked salmon or my smoked lake trout recipes. There are any number of ways to smoke trout, and this is my method: I’d be interested to hear if you do anything differently. I prefer fish from about 10 to 20 inches, gutted and gilled.
Any species will do, but in a perfect world it’d be brook trout, which are actually a char and have vivid orange meat. But mostly I use rainbow trout from the Sierra Nevada. You can use store-bought rainbows if that’s all you can get. That’s a decision largely based on how many fish you are smoking, and what sort of containers you have. If I am only smoking a few fish, I will dry salt them. If I have a mess o’trout, I will make a salt-sugar brine and soak the fish in that. For dry salting, generally about 1 to 2 hours.