Our Sporting Chef, Scott Leysath has a tasty way to enjoy some trout that you’ve harvested this fall.

Well, of course, I’m going to recommend the Camp Chef Smokers for this recipe.

Ingredients

3/4 cup kosher salt

1 1/4 cups firmly packed brown sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

3 1 lb. trout, cleaned (of course)

Instructions

1. Combine salt, sugar, onion powder, garlic powder and cayenne pepper. Rub fish inside and out with mixture. Place in dish, cover and refrigerate for 12 hours.

2. Remove trout from dish. Place on rack. Air-dry in refrigerator until shiny, about 2 hours.

3. Place trout in low-temperature smoker for 1 to 2 hours or until firm.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.