8 (8 to 12 inch) trout
Water to cover
1/4 c. salt
1/2 c. brown sugar
3 garlic cloves, rushed
1 onion, peeled & crushed
1 tsp. dill salt

Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. Remove from brine and drain on paper toweling. Air dry for 1 hour. Place on greased racks of an electric smoker. Using 3 pans of saw dust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. Check one fish after 3 hours. Most people prefer smoked flesh to retain just a little moisture.