After searching the forum I've been combing through some posts, (specifically one by "Wrenchead" back in February) about cold smoking salmon and it brings me to one question (or 2). I noticed that some people will coat the filet with syrup and/or honey before applying a dry curing agent. Do you rinse or wipe the syrup off before applying the cure or does it generally just soak in? I've read things like "Removed from the syrup mixture and dry brined....". I know I may be splitting hairs here but I'm curious. Also, can trout be prepared in a similar fashion that salmon is as far as the curing technique?

I always apply the cure first, then apply syrup just before putting in the smoker.

Bob