Two brines for smoking fish

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Recipe by: nesrine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------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.