Brook Trout, Srortsmax Style

Ingredients

• ¼ pound wild trout
• ½ pound salt pork
• fine table salt

Directions

1. Clean and rinse the trout in cold spring water and dry it with a towel.

2. Cut the salt pork into small pieces and fry them in a clean frying pan until the fat is rendered.

3. Remove the small pieces of pork from the pan.

4. Rub a little fine table salt inside the trout.

5. When the pork fat is smoking hot, add the trout to the pan.