Basic Fish Brine Recipe

Directions

1. 1
   Here's a recipe I've used with great success.
2. 2
   Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.
3. 3
   Use a plastic or possibly glass container.
4. 4
   Disolve salt first, then add in other ingredients and mix thoroughly.
5. 5
   Options-tabasco sauce or possibly dill or possibly use honey or possibly blackstrap molasses instead of brown sugar.
6. 6
   I will usually boil 1 gallon of water to help disolve the salt.
7. 7
   then puree lemon juice, fresh onions and garlic and add in to brine.
8. 8
   Then add in 3 gallons ice cool water and stir.
9. 9
   Brine according to the following guidelines
10. 10
    Fillets: 1 lb-1 hour 1-2lbs-2 hrs 2-3lbs-3 hrs etc.
11. 11
    Whole-estimated size of one fillet
12. 12
    Keep fish submerged and weight with plate if necessary.
13. 13
    Rinse fish thoroughly after brining.
14. 14
    Allow to dry on racks in a cold, airy place, screened from flies while the pellicle forms.
15. 15
    Smoke over low heat 150-250 degrees till fish flakes easily.
16. 16
    I prefer to use alder chunks or possibly chips.
17. 17
    Apple, cherry, or possibly other mild hard fruitwood may be used.