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Does any body out there have any good recipes fora good smoked fish brine
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4 quarts of water 1 cup brown sugar(2 to 4 cups if candied taste is desired) 1 cup course salt(give or take 1/4 cup depending on preference) 1/4 cup teryiaki(optional) 2 tablespoons pickling spice 1 full bulb of garlic(10-15 cloves)(my own preference) No straight soy sauce Put fish in brine for 10-16 hours depending on preference. Gently wash brine off of meat with cool water and dry with paper towels. Smoke for 6 to 10 hours depending on smoker and heat. Use at least 2 helpings of smoke chips. Personal Preference is hickory. Alder smoked meat or fish tastes like an old shoe. I've tried dozens of recipies. This is my absolute favorite.
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Sorry, thats 2 quarts of water.
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This one is good too, It depends how much you are smoking, but this works good on salmon, trout or whatever. It might not seem too accurate, but this is the result of years of tinkering. 1/3 cup coarse salt 2/3 cup brown sugar 2 teaspoon coase pepper 1/2 teaspoon garlic powder This should do a good sized coho-8 +lbs double for bigger fish. just mix this all up and pat it on the flesh side of the fish. It doesn't have to be on too thick, put it in a big big ceramic bowl and just add the rest of mixture, cover and refrigerate overnight or around 12 hours. It will make it own brine enough to cover the fillets. Pat the fish dry with a cloth and put it on you pam-sprayed smoker racks and go to town. This works with any home make chip and smoke type deal or those little chiefs, I guess it is called hot smoke. Bert
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Sounds tasty folks, but I would just add that always put my fish back in the fridge for a couple of hours after towel drying to ensure a more thorough drying. This also allows that nice shiny glaze to develop as well.
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I've tried that, and find it works really well for Red Springs or Coho.
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Try this also......The above recipies I have used or close variation of same..Add Dark Demerera Rum to above recipies. Really it gives it a very faint flavouring that works real well. 1/2 cup for small batches 1 cup large . Try it its Nice :)
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I'm sure the alder wood thing is just a shock effect statement.....the fact of the matter is any broad leaf tree will be fine.... willow, alder, aspen, cottonwood, birch, ozier (sp) dogwood, fruit woods, old corn cobs. If there is a trick with certain woods, it's to get the bark gone. Especially with resinous ones like the birch. If you have to buy your chips for your smoker, whatever's on sale works the best. A really good investment for your smoke device is a probe thermometer, like they use for meat roasting....then you can monitor your device for the set of temps and smoke that suits your needs, and duplicate any time you want. About half way through your smoking process, a spritz with honey and water adds a nice little sweetness to the end product. The ratio of honey to water in the spritzer could be 50-50, or whatever ratio you like to get the honey thin enough to spritz.
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