Two Brines For Smoking Fish

* Exported from MasterCook *

TWO BRINES FOR SMOKING FISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BRINE #1-----
4 c Water
1/2 c Salt
1/2 c Sugar
Plus your choice of
Flavorings
-----BRINE #2-----
4 c Water
1 c Rock salt
2 c Brown sugar
1 c Salt, regular or curing
Plus your choice of
Flavorings

It is recommended that you rub in flavorings just
before putting the fish into the smoker, although you
can also put flavorings into either of the above
brines; in other words you can prepare a brine
marinade flavored with garlic, shallots, tarragon,
dill, thyme, or whatever you fancy. After brining in
the flavored brine, fish should washed off and dried
before smoking.

Smoked fish will keep for a solid year, at least if
they are frozen in airtight plastic bags from which
the air has been exhaled.



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