#96668 - 09/25/00 01:18 PM
your favorite brine for smoking?
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Fry
Registered: 09/20/00
Posts: 38
Loc: yuppieville usa (Kirkland)
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just wonderin what some your favorite brine recipes are. or where i can go to get new recipes. thanks
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#96669 - 09/25/00 02:42 PM
Re: your favorite brine for smoking?
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The Tide changed
Registered: 08/31/00
Posts: 7232
Loc: Everett
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Buds,
I usually use a dry brining technique. Simply smear/rub 2 parts salt and 1 part sugar all over,amount depends on fish size, then rinse and smoke 12 hours later. Turns out Great!
For a wet brine, I use 1 1/2 cups salt and 1 cup sugar for each gallon of water. Soak for 12 hours, no longer.
Sky-Guy
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#96670 - 09/25/00 03:18 PM
Re: your favorite brine for smoking?
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Juvenille at Sea
Registered: 09/19/00
Posts: 236
Loc: elma
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i also use a dry brine cosisting of a layer of brown sugar,and then cover with rock salt leave it on for about 4 hours rinse lightly,let it dry and then smoke it up
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#96671 - 09/25/00 05:27 PM
Re: your favorite brine for smoking?
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Fry
Registered: 09/20/00
Posts: 38
Loc: yuppieville usa (Kirkland)
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im doin some big time brine testing, i got about 4 different brines goin now, 2 dry and 2 wet. my smokers gonna be workin overtime tonight!
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#96673 - 09/25/00 07:07 PM
Re: your favorite brine for smoking?
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The Original Boat Ho
Registered: 02/08/00
Posts: 2954
Loc: Bellevue
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ThisBuds4U; There is a really good thread with about 10 recipes in it (including mine!) Search "smoking salmon tips" it is from 6/27/2000. Smoke It! Fishguts
------------------ I Wish I were standing in a River, In the Rain, Catching Steelhead.
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#96675 - 09/25/00 08:58 PM
Re: your favorite brine for smoking?
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Juvenille at Sea
Registered: 03/07/99
Posts: 243
Loc: Bothell, WA, USA
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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 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. 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 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.
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#96676 - 09/25/00 09:42 PM
Re: your favorite brine for smoking?
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Fry
Registered: 09/03/00
Posts: 33
Loc: Yolo, Ca. USA
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R. Ridgeway, try that same receipe but substitute the soy with 1/2 soy + 1/2 Yoshidas gourmet sauce. Then add 1/2 tsp dry mustard. I think you'll like it! I have found brining the fish 24-48 hrs works great.
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#96678 - 09/25/00 11:07 PM
Re: your favorite brine for smoking?
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Juvenile at Sea
Registered: 01/22/00
Posts: 190
Loc: Rockport,WA,USA
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Hey Bud WaaaaaSuuuup!?!??!??! Lots of good recipes here guys!!! Here's one more for Ya Bud if your not sick of smoked salmon yet. This ones my grandfathers recipe; (One of the old time Skagit river guides) -2 cups brown sugar -1/3 cup salt -2 tbsp. garlic salt -2 tbsp. onion salt -2 tbsp. celery salt -2 tbsp. dry mustard -3 tbsp. coarse ground black pepper Mix ingrediants together (Dry Brine) Use salmon thats been frozen and thawed out as this will break down the enzimes in the fish and help the brine take better. Cover fish with brine and refrig. for 12 hours. If you like your salmon salty leave brine on when smoking, just remove crust of brine. If not rinse and pat dry with paper towels. Then smoke until done. J---<")(\(\(\)>{
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#96679 - 09/27/00 11:46 AM
Re: your favorite brine for smoking?
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Spawner
Registered: 02/22/00
Posts: 752
Loc: Bothell WA
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i see a lot of brines with brown sugar and soy in them, one of my favorites is yosheta as already pre mixed being as though thats the main ingredients in yosheta mix a little white wine garlic fresh or the stuff that comes in the little jars you can add just about any thing to your likeing soak for at least 1 day and as many as 3or 4 let stand in open air till for a couple hours then smoke i prefer alder, refridgerate till cool then dig in and enjoy
[This message has been edited by DOUG KELLY (edited 09-27-2000).]
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#96681 - 09/27/00 12:54 PM
Re: your favorite brine for smoking?
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River Nutrients
Registered: 02/08/00
Posts: 3322
Loc: IDAHO
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You guys are making me hungry..
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Clearwater/Salmon Super Freak
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#96682 - 09/27/00 01:11 PM
Re: your favorite brine for smoking?
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River Nutrients
Registered: 02/08/00
Posts: 3322
Loc: IDAHO
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O.K, I have one that we have been working with for a couple of years that started out as a white fish recipe and we have found that it works great on other fish. It goes like this. In a large tupperware container mix-
1> pint kikioman soy sauce 2> 3/4 cup brown suger 3> 3 oz real lemon juice 4> garlic powder ( some) 5> 1/4 cup salt 6> 1 can frozen apple juice- 3 cans water the apple juice is the key here.
soak in brine at least over night. Then, allow to dry on the racks for at least a couple of hours before you put it in the smoker. I use a little chief, and alder wood seems best. Very tasty.. I use two pans of chips right away and another about half way thru. Enjoy!!
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#96683 - 09/27/00 08:19 PM
Re: your favorite brine for smoking?
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Spawner
Registered: 06/09/99
Posts: 855
Loc: Monroe WA
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