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<15236>
I have some springs and sockeye that I would like to smoke this weekend and was intrested in a new recipe for brine anything would be appreciated>Thanks!
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<15241>
Brown suger and pickling salt mix it until you like the taste. About 1 cup brown suger to 1/8th cup salt. Rub on fish and let sit for 24-48 hours. Smoke with alder or cherry wood. You can, can this which is better than freezing. Put 1 tablespoon of oil in each jar of fish. This will keep foreever and is much better than feezing. Marianne
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<15242>
Brown suger and pickling salt mix it until you like the taste. About 1 cup brown suger to 1/8th cup salt. Rub on fish and let sit for 24-48 hours. Smoke with alder or cherry wood. You can, can this which is better than freezing. Put 1 tablespoon of oil in each jar of fish. This will keep foreever and is much better than feezing. Marianne
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<15245>
2 quarts water 4.5cups of brown sugar 3/4cup salt let fish sit in for 12 hours!
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<15248>
Marianne, How do you can it? Patrice
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<15249>
2 cups light soy 1 cup water 1 cup white wine 2/3 brown sugar 1/4 coarse salt 1/2 tablespoon garlic powder 1/2 tablespoon tabasco sauce 1/2 tablespoon black pepper let it sit for 12 to 24 hours
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<15250>
One thing you're all forgetting. Aftr the fish is removed from the Brine it should be allowed to sit and develope a glaze only then should it be smoked. Sitting it under a room fan or the like works fine but it depends on relative humidity, the kind of fish and personal tastes. There's so much info available on this on the net why hasn't someone done some searching and posted some URL's?
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<15261>
Hi, Carl....developing the pellicle is an option that can be foregone if jarring the fish...and a partial smoke cure seems to be pretty good too.. a full smoke cure is *really* potent as a jarred product. However...personal tates always dictate the end result. A suggestion always worth repeating....follow the recipe, and experiment with one or two bits....that way, the product will never get wasted, if the experimental part comes out below expectations. If the experiment comes out on top, then it's a win-win. Any broad-leaf wood works for smoking....with limitations. Strong woods like birch, willow, cottonwood work just fine *if* you pull the bark first. Forget that step, and the product will have a resinous, unpleasant aftertaste. If you are in full-smoke mode, and have the time to modify the process, then you can get a very nice smoke cure by removing the sawdust or wood bits as soon as the smoke goes from blue to grey-white, and replacing with fresh wood. Twice, or so. The blue smoke is the sweetest. The grey-white smoke smells harsh in comparison.
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