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I have just been given a couple of nice fat trout today and I am thinking of cold smoking them with the gizmo from Ian
Could anyone advise how they would cure them, I assume you would treat them like salmon?
Roy

You can soak them in a brine of a sutiable strength, or you can use a dry-cure of salt, sugar and cure.

I prefer a dry-cure, I lay out the fish on a perforated pan, (liquids will drain from the meat) sprinkle it with my cure mixture and seasonings, let them cure for a day at refrigerated temperatures, rinse and place them in the smoker to dry a bit before adding smoke.

Thanks for confirming Nutczak, I will treat them the same as the couple of sides of salmon that I am also will be smoking.