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Love the stringer...it's got that Huckleberry Fin vibe going on. Good job sticking with it and yeah sure, it counts, why not? I'm pretty sure most all the salmon and trout near us, including Lake Michigan are weir raised and stocked but not 100% sure
 
Discussion starter · #24 ·
Turned out amazing! Super happy with the results, especially for my first time smoking anything. Now I want a smoker... lol

Brined for about 4 hours (water, brown sugar, No-I salt, soy sauce, garlic, onion) washed and patted dry, sat for an hour, smoked for 2 hours 10 minutes on apple wood @ ~200. Really tastes great. Effortlessly falls off the skin and bone.

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It was getting late but if I had more time I would have left one or two in the smoker for another 20-30min to see how it turned out. The one other thing I would like to try is the honey rub towards the end.
 
Phil6'
You really got me inspired. Last year I didn't have any success at trout fishing. This year I wasn't even going to buy the stamp but after reading about your experience I might give it one more try...

Congrats and thanks for sharing!
 
Discussion starter · #30 ·
Michalski said:
Phil6'
You really got me inspired. Last year I didn't have any success at trout fishing. This year I wasn't even going to buy the stamp but after reading about your experience I might give it one more try...

Congrats and thanks for sharing!
Best of luck! Hope you can fill that bag!
 
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