I'm getting a little bored with by standard brine. Anyone have a good brine recipe out there they don't mind sharing? Also, what's better, a dry or a wet brine? I will try all reasonable entries out and announce a winner sometime in the future. Thanks, Stinkfoot

I ALWAYS prefer a dry brine... Instead of diluting the seasoning with water/whatever, You are taking all the seasoning, and using the moisture in the meat to soak it in. I can get you a recipe if you want... We just use stuff like Brown Sugar, Salt, Garlic powder, etc.. Some of the best smoked fish I've ever tasted in my LIFE!

Tom

My favorite brine:
1/2 gallon water
1/2 cup pickling salt
1 1/2 cup light brown sugar
3 cloves
3 cloves of garlic (crushed)
5 dried red peppers
3 bay leaves
1/2 medium onion, cut in rings
12 pepper corns + ground pepper to taste
You can also add:
Soy sauce (careful, can get too salty quick)
Honey
Fresh ginger
Lemon zest
Orange zest
Brandy or J.D.

Recipe can be doubled.

Bring to a boil then cool.
Cut fish in chunks not more than 1 1/2 inch thick.
Add fish to COOL brine.
Soak for 2 to 3 days.(refridgerated)
Remove from brine and pat dry with paper towels.
Put on preoiled racks.
Let air dry until cuticle(shiny glaze)forms.
Smoke with cherrywood. If "Little Chief" 3 to 4 pans then 12 hours just heat. Check and make sure its not drying out to much. If the product is too soft for your liking; finish in a 200 decree oven until desired firmness is reached.

The basic recipe is what I use 90% of the time.(It even works on Chums; not a black one though) And is outstanding with sturgeon. It has served me well for 25+ years.


[This message has been edited by Bruce (edited 10-13-1999).]

HERE GOES------
1 qt orange or apple juice (just tried oj on chinook and it was very good)
1 qt water
1 cup pickle salt
1 Tablespoon hickory salt
1 tablespoon liquid smoke
1 tablespoon garlic (fresh or powder)
1 tablespoon onion powder
1/2 cup brown sugar
1 teaspoon lemon juice
1 teaspoon tabasco
optional- Yoshida's gourmet sauce to taste
I usually change this some each time and make mental notes of responses, but this is the best consistent performer.

Boil and cool concoction and put in fridge till use

fillet and wash fish thoroughly and cut criss-cross pattern 1/2 way through 3/4 inch on center. Place fish in brine and keep SUBMERGED for 2-4 hrs. Remove fish and wash THOROUGHLY prior to smoking. Smoke fish 6-12 hrs in little chief w/ constant smoke. Top fish w/ honey at every pan filling. (I have always felt that this step is critical) This recipe will take longer to smoke than most but it is worth the wait... This is the basic recipe inherited from my father and has pleased all for at least 20 yrs. Should a variant of this taste better please e-mail it to me. (20 yrs. w/ the same brine!!!)

As an aside--fresh back-meat and lean belly meat smothered in butter and nuked for 30-60 seconds makes a great snack

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wit45cal,
Have you tried basting with Yoshito's like you mentioned with honey? I'll try the basting routine.

Bruce--
No sir, I have not, but it does sound sort of tasty. The honey routine, however, does satisfy many.

This is great idea. I was getting a little tired of my cup o' salt, cup o' sugar, 2 qts o' water brine recipe.

Bruce, I tried your brine recipe and its great, thanks. I was a little reluctant when I read the 2-3 days of brining but the end product was not at all too salty and the seasoning came through very very well. I'll also have to admit that 2 days of brining fit in with my schedule. I put a late summer steelhead in the brine on Friday, spent the weekend fishing, and smoked the fish Sunday afternoon. Great smoked fish and you can spread things out as well.

45's OJ and honey recipe sounds intriguing as well; I'll probably try this one sometime this season.

Thanks again, guys

Anybody got a dry brine recipe? Or a good lox recipe?
Also Thanks Obsessed for the compliment. Now try it on sturgeon.

I just salt them down over night. the next day into the smoker, after an hour or two I shake some pepper and garlic on the fish and continue. I use cherry wood from my grandma's old recipe. that makes it a different flavor.. never had any complaints.

Most Gourmet's say that only a dry brine is suitable for smoked salmon. I disagree, I like a little added flavor including some soy sauce, wine, garlic and pepper. A couple of key things are important no matter which type of brine you use. If you start with bad or freezer burned fish you'll end up with bad smoked fish. The old saying that "it's good enough to smoke" is Bull. The "deluxe salmon brine" recipe that comes with a Little Chief Smoker is good but needs some tweaking. After cutting up the fish and brining it (refrigerated) overnight, I take the pieces out and quick rinse them, then pat dry each piece with a paper towel. If you have the luxury of time, let the pieces air dry for a while. Before putting them in the smoker I give them the "famous Danny Babcock" dose of maple surup. After that just smoke the fish with 2-4 pans of wood then keep the heat going. If things go right the fish should end up with an amber/bronze glaze but still be somewhat moist in the middle. When you get good, you can time the finish product just right for a party and have all the fish consumed right out of the smoker when it is the premium. This recipe also works good for black cod (sablefish).

Good luck!
Beezer

OK. Now for the next question. Once salmon (silver) is smoked, after a rock salt brining process, and vaccumed sealed, if I keep it in my refrigerator, how long will it keep? Thanks in advance.