Recipe#12205
Title: Brine 03
rec.food.recipes archive
BRINE
TOTEMS #1 RECIPE(for smoking salt water and fresh water fish)
BRINE
1 quart water 3 sections garlic
1/2 C. non-iodized salt 3 T. pickling spice
1/2 C. white sugar 1/4 t. lemon pepper
3 ozs. rum 3 bay leaves
1 oz. lemon juice
In glass container, mix all ingredients until dissolved. Add fish
sections to brine and refrigerate 4-12 hrs. depending on thickness.
Rinse lightly in cool water when brining is complete and let air dry
for one hour.
Preheat smoker for 15 mins.
Load fish into smoker and fill chip pan 2 or 3 times during smoking,
depending on your preference.
Thick Chunks (1" or more) 4-6 hrs.
Thin Chunks (1/2" ) 3-5 hours