2 cups of sugar cure
4 shot glasses of Worcestershire
1-2 shots of liquid smoke
2 shots soy sauce
1 Tablespoon garlic salt
Add to 5 gallon bucket, along with one gallon of hot water, stir to dissolve. Add 1 gallon of cold water. Add up to 32 trout, or fish fillets. Fill bucket with cold water. Mix well. Keep in a cool area for at least 8 hours, not more than 14. Stir at least once during that time. Smoke at low temperature until done.
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