AngleThis
10-27-2001, 05:49 PM
Hey guys, I have a dry brine recipie that is so good, I have people in Alaska sending me meat for smoking. It's simple, easy, inexpensive, less messy, and does a superb job on both salmon and sturgeon. The recipie comes from a 3 generation nortwhwest lumber insustry family, with whom I am acquainted.
You just generously coat your fish with the mix, and stick in in tupperwear in the fridge overnight. (I got a couple of those plastic s drawer units used for 'organizing', for about $12/ea.) The meat does not have to be sealed while brinining. Thicker pieces may require a full 24 hrs.
With salmon and steelhead, I also reccomend leaving the skin on the meat, and rub a little course salt frimly into it (skin side only), wiping off any undisolved salt just before brining.
You will notice the brine rapidly pulls all the liquid out of the fish (and your hands if you have a lot of meat to prepare), and when done, the brined chunks will be sitting in about an eighth to a quarter inch of slimy fish oil. Just discard the oil, drip dry the meat, allow it to glaze over on racks for 30-60 minutes. Leave any undisolved mix on the fish, and into the smoker it gos.
With this recipe I recommend the first tray of Alder chips be moistened, subsequent trays leave dry.
Here's the recipie. This is enough for about 12-15 lbs of meat:
2 cups brn sugar
1/3 cup course salt
1 tbl ea:
garlic salt
onion salt
celery salt
dry mustard
2 tbl black pepper
Garlic powder, cajun spice, or other flavor may also be added to the mix to taist.
Think this is too easy? Try it!! Even darker fish will come out not fishy, firm and delicious.
You just generously coat your fish with the mix, and stick in in tupperwear in the fridge overnight. (I got a couple of those plastic s drawer units used for 'organizing', for about $12/ea.) The meat does not have to be sealed while brinining. Thicker pieces may require a full 24 hrs.
With salmon and steelhead, I also reccomend leaving the skin on the meat, and rub a little course salt frimly into it (skin side only), wiping off any undisolved salt just before brining.
You will notice the brine rapidly pulls all the liquid out of the fish (and your hands if you have a lot of meat to prepare), and when done, the brined chunks will be sitting in about an eighth to a quarter inch of slimy fish oil. Just discard the oil, drip dry the meat, allow it to glaze over on racks for 30-60 minutes. Leave any undisolved mix on the fish, and into the smoker it gos.
With this recipe I recommend the first tray of Alder chips be moistened, subsequent trays leave dry.
Here's the recipie. This is enough for about 12-15 lbs of meat:
2 cups brn sugar
1/3 cup course salt
1 tbl ea:
garlic salt
onion salt
celery salt
dry mustard
2 tbl black pepper
Garlic powder, cajun spice, or other flavor may also be added to the mix to taist.
Think this is too easy? Try it!! Even darker fish will come out not fishy, firm and delicious.