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Brine recipe for fish


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#1 Juthro

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Posted 11 March 2015 - 02:01 PM

Here is the recipe I use for brining my salmon before smoking it.

1 cup brown sugar
1/2 kosher salt
1/4 cup soy sauce
1/4 cup real maple syrup (don't use imitation, it will leave an off taste in your fish)
2 Tbl of my home made meat rub (recipe is below)
2 Tbl of molasses

This will make a pasty syrup that is not quite liquid, if it is to thick to work with you can add a little hot water to bring to desired consistency.

I then place the fish fillets in pyrex baking pans and coat both sides well with the brine mix.

Roughly 12 hours (overnight) in the fridge with one flip of the fillets some time towards the middle of that time to make sure that they are completely coated with the brine. Rinse and dry after removal from fridge. They are now ready to air dry in front of a fan on racks.

This is the recipe I have written down for reference, but I often do not follow it to the letter. I often improvise a little and measure by eye. Other things I have added to the brine in the past that I enjoy are fresh ground ginger, and cyan.

As a side note: Traditionally, most brines use a 1 to 1 ratio of salt and sugar, I personaly have to limit my salt intake so I use 2 sugar to 1 salt. But if you like a little more salt in your smoked fish feel free to adjust it back to the 1/1 ratio.


The rub that I use is a blend of

1/2 tsp each of

course ground black pepper
cyan pepper
cumin

1 Tbl each of

brown sugar
kosher salt
smoked paprika (regular non-smoked will work fine)
granulated garlic
granulated onion

This works out to 1/6 ratio if you want to mix up a bigger batch. It stores well in an airtight container, and is quite tasty when used as a meat rub a few hours (or more) before cooking.
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#2 CatsAndBats

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Posted 11 March 2015 - 03:12 PM

I'm on my way brother!



#3 Juthro

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Posted 11 March 2015 - 04:14 PM

I'm on my way brother!


You bringing the beer?

#4 CatsAndBats

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Posted 11 March 2015 - 04:31 PM

NO! I quit drinking. I'll buy you fly?



#5 Juthro

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Posted 11 March 2015 - 04:39 PM

OK, so no beer, I should cut back anyway.

So lets see... How about you bring a fat sack of that good PNW grown green medicine instead, and I'll make sure to do up enough fish to send you home with left overs. :]

#6 CatsAndBats

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Posted 11 March 2015 - 04:46 PM

okay, but I can't be gone more than 3 days (my orissa's need me)



#7 Juthro

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Posted 12 March 2015 - 06:31 PM

did broccoli shrimp chicken and pasta with alfredo and mozz cheese            came out ok           brine fish sounds horrible    lol


LOL, straight up out of the brine I wouldn't eat it either.

You brine the fish so that you can then cold smoke it, and can it, or hot smoke it and turn it into fish jerky.

Edited by Juthro, 12 March 2015 - 07:21 PM.


#8 Juthro

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Posted 12 March 2015 - 07:21 PM

Those old whiskey barrels make a great source of good smoke wood for the grill or smoker, good find Patch.
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#9 Juthro

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Posted 06 April 2015 - 02:13 PM

Cleaning out the freezer getting ready for next fishing season. These fish are all Kenai River Sockeye (red) Salmon.
 
This is brined, air dried, and smoked. And now awaiting to be put in jars destine for the canner. 


fish.jpg

This batch filled 15 half pint jars.
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