WHO HAS THE BEST BRINE RECIPE !!!

[Thumper]

Actually FM2 it might be a whole lot easier if you just fish mostly with me and I'll take care of distributing all your fish. That way you won't have to worry about all that sticky brine.

[sturgn]

Not my recipe, but it is very good I have tried it a couple of times:


1 large bottle of Kikkoman's Teriaki sauce
1 large bottle Wishbone Italian dressing (equal proportions to above)
1 medium white onion
2 buds garlic
pinch of salt and pepper
1 cup dark brown sugar
1 cup white wine

Fine dice the onion and garlic and mix all ingredients in a large bowl. Mix thoroughly to ensure that the brown sugar is dissolved. Brine the fish for one day. Remove fish pieces and let drain. Pat dry. In a cold smoker (under 180 degrees) with Hickory chips, place the pieces of salmon on the racks provided. Salmon pieces should not exceed 3/4 inches in thickness. Smoke for 12 hours.

Here's what I do.

Basic Instructions for Smoking Fish

Step 1: Brine your fish with this basic brine solution

1/2 cup non-iodized salt

1/2 cup sugar

1 quart water

Stir until completely dissolved

Place fish in the solution, being careful to insure that the fish is completely

Covered with the brine and place in refrigerator.



Thick chunks of 1" or more should be in brine 8 to 12 hours.

Thin chunks of less than 1" 6 to 8 hours is sufficient.

Step 2: Remove fish from brine and lightly rinse each piece under cold water.

Gently pat dry and lay pieces on paper towel to air dry for one hour. (After one hour you will notice the fish has a glazed film on it. This is a normal result of the fish soaking in the brine)

Step 3: If you are using an electric smoker, preheat for 15 minutes. Then load fish into smoker. Add your favorite wood chips to chip pan. Add wood chips about every other hour for 5 or 6 hours (depending on how much smoke taste you want. Thick chunks 1 inch or more should take between 8 and 12 hours. Thin chunks should take between 6 and 8 hours. To cut down on smoking time, remove skin from fish before putting in brine, then put in cheese cloth after the brine process, (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).

My favorite recipe

1 quart water

1/2 cup non-iodized salt

1/2 cup sugar

3 ounces rum

1 ounce lemon juice

3 sections garlic

3 Tbs. Pickling spice

1/4 Tsp. Lemon pepper

3 bay leaves

Mix all ingredients until dissolved. Add fish to brine 8 to 12 hours then follow steps 2 and 3.


[img]images/icons/wink.gif[/img]

[Thumper]

See FM2, that stuff is all sticky and yucky. Just fish with me and you're all set.

[FM2]

Thumper, you must be in sales but persistents does pay off. So when are we going ? [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

Just to clarify one issue, I deeply enjoy cooking and smoking fish, beef, poultry or whatever. I have a little cheif and a brinkman water smoker so I can be versitile in how I smoke the "BRINED" fish. These are very good suggestions which I will print and keep in my cook book.

Hey trollytrout , your recipe calls for 3 oz of rum, what do you do with the rest ! [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

This is off to a great start and I bet other readers can benefit from this. Maybe there should be an ifish cookoff with Jen being the taste tester and the winner gets to row Jen around all day in frog water while fishing for jumbo crawdads on the body of water of someone's choice.
[img]images/icons/cool.gif[/img]

[hoochie]

Here's one we learned from an "old salt" last year at Sekiu.

Place one layer of fillets in a large plastic or stainless bowl, cover with Kosher salt, Johhny's Mediterranean Garlic spread and a bit of brown sugar.

Cover each layer individually with Stretch wrap (costco's) and continue with as many layers of fish you want to smoke.

Stash it it the fridge for 6 hours.

There will be a "brine" in the bottom of the container due to the salt removing the juices of the fish.

Rinse well, and do the smoker thing for as long as needed. (8 hours in the Little Chief)

This has worked in my Little Chief and my Brinkmann with really good results.

Bring on those Sekiu Silvers!!!!!!!!!!!!!!!!!

[FM2]

This will sound a little strange but I don't eat fish [img]images/icons/frown.gif[/img] . I know all the benefits but I was not given fish taste buds.............put the steak on the grill please !! [img]images/icons/grin.gif[/img]

So what I do with the fish I keep is smoke them and give it away. I feel good knowing people enjoy it and there has not been a shortage of takers.

I'm looking for ideas on brine's. I don't have any real recipe's and usually just buy the Luhr Jensen stuff.

Let's hear what ifishers have for brine recipe's. [img]images/icons/smile.gif[/img] [img]images/icons/smile.gif[/img]

[CATCH AND EAT]

Ok. For all you wet brine lovers here it is.

One cup of non-iodinized salt
3 cups of darkest brown sugar you can find.
1 cup of white cane sugar.

Brine for 3 hours, rinse and dry overnight.
On some of the rack I like to pepper up the chunks a little.

Put in big chief smoker for 8 hours using hickeroy or alder chips.

[jet]

FM2

Do what I do...


4 hours in the sun weeding

1/2 hour picking up dog poop

2 trucks oil change

110' gutter cleaning

2 wheel, bearing repacks

1/2 gallon of luke worm water in a bowl

Dip one hand in bowl of water after the daily task. place the fish in the mixture. Let the fish set for 6 hours stirring 3 times with the other hand. Place the fish in smoker and take a little tree bark and put it in the chip tray (peeled off the tree next door). Plug the sucker in and MMMMM... it has to be soo good.

Something I learned while int he South.


Jet~~~

[FM2]

Jet, that is disguisting ! [img]images/icons/rolleyes.gif[/img]
Now I'm beginning to wonder about those rumors I've heard about you [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]
Don't think that recipe will make the top 10 list ! [img]images/icons/tongue.gif[/img]

[fishbait]

IF you have a Jure Jenson smoker, the brine recipe in their book is a good place to start, use the one they call a heavy brine, salt, b sugar, garlic, tobasco I like to add Terriakee sauce. I have eliminated the use of wine, something about the alchoal disolving some of the fat/oils. I find the wine is better utilazed being poured down the cook. I have three little chief that I run, and have found that Gallon size ziploc freezer bags hold one smoker worth if you don't have too much belly meat in the bag. Spend the $ for ziploc freezer, the others don't hold up. As you cut up the fish fill the bags pretty full, mix your bring in pitcher, pour into bags, push all air out, put the filled bags into some sort of tub as they can pop open or leak. 8 - 20 hrs in fridge, mix up the pieces in the bag at least once. IF you rub a little brown sugar on each piece before you dry them the fish looks real pretty when it comes out of the smoker.

[FishinMission]

I just use brown sugar and salt..about equal porportions . Brine for 48 hours, rinse with clean cold water, let air dry for 12 hours...then smoke. MMMMMMMM [img]images/icons/grin.gif[/img]

[4Salt]

I'm a fan of the KISS (Keep it Simple, Stupid) method of brining, and smoking fish.

3 parts brown sugar to 1 part non-iodized salt. Mix together in a bowl. When I fillet salmon for the smoker, I remove the skin. It's pretty simple, Use the fillet knife to trace in the outline of the fillet. (just through the skin) Take a pair of pliers, and grip the skin on the corner of the fillet just behind the head. Peel back carefully, just like skinning a sturgeon, then continue to fillet the standard way.

Layer fillets in a deep pan. Cover each layer with a generous amount of the sugar/salt mixture. Cover, then place in fridge for 18 to 24 hours. The mixture will have drawn moisture out of the fish, creating it's own liquid brine. Rinse lightly, pat dry, and set out on paper towels to air-dry for about 1 hour. Like mentioned above, a glaze called the pelicle will form on the fillets. Place fillets on rack, thickest on the bottom, thinnest on top.

Run 3 to 4 pans of alder chips, then let the heat from the element finish the cooking process (8 to 10 hours). Remove from rack, refrigerate, and enjoy! [img]images/icons/smile.gif[/img]

[CP Inlet Isle]

Sounds like a few good brine recipies.The one Iv'e found to be the best and simplest, is Morton sugar cure.It's in the seasoning section by the salt.It is delicious by itself or you can doctor it up to make it unique.Sometimes I will add lemon, or cayenne pepper.If your feeling a sweet tooth a little baste with honey or teriyaki glaze works well. [img]images/icons/wink.gif[/img]

[FishinMission]

FM2...Yeah...I was wondering about your moniker...No biggie... I just thought that was a cool name for my boat, and original too. I'll be watching for you!!..As for the "air drying for 8 hours"....well I used to have a problem with my fish being really moist, but the 8 -12 hours really cures it and sets it apart. I think it helps with the glaze. MMMMMMM [img]images/icons/grin.gif[/img] Also..I's like to ad that I don't smoke springers, because I think they're the best "Table Fare", and besides...the fat content's too hi, and often results in "oilier" smoked fish. I only smoke up the Coho's, Upriver Brights, and Tillamook fish.

[fisheromen]

Great, helpful post guys. Do you use the same brine for salmon/sturgeon/smelt?

[FM2]

I would like to add one after the fact item.

Go and buy a vacuum pack machine if you don't have one. I have used one for several years and this has been a great investment for sealing the fish after smoking. I might even try it with some of the brine receipe's as I use it for marinating other meats and it really injects the flavor into whatever I'm marinating. I also use it for eggs as it has a jar sealer so you don't have to use a match or waxpaper. You will be amazed at all the things you can protect with this machine which I purchased at Costco for around $200. Sounds like alot of money but you will get that back in a short time in many ways [img]images/icons/smile.gif[/img] [img]images/icons/smile.gif[/img]

[SureSet]

OK, I have to ask, are you guys (FM & FM2) talking about air drying in the refridge or really leaving it to air dry outside the fridge for 8-12 hours? I typically go for maybe an hour on the counter once it's on the racks, but even "cured" I don't leave anything I'm going to eat off ice 8-12 hours.

Just curious.

SureSet

[FM2]

Hey FM, I have noticed you and others let your brined fish dry for 8 hours or more. I have removed mine from the brine and let it dry for maybe a half hour and judging by the smiles I see on people's faces and the comments I am doing something right. I can't eat the stuff so I have to rely on the feedback I get. Is there an additional curing benefit by keeping it out longer and will this enhance the taste ?

By the way, my boat was the fishinmishin, hence the screen name. I did not check this before signing up so please don't think I'm trying to follow a legend or anything like that [img]images/icons/grin.gif[/img] [img]images/icons/cool.gif[/img]

[Dogfish]

Sprinkle the fish with a light layer of canning and pickling salt, then top it off with brown sugar, then fish, salt, brown sugar, etc.

Let it brine from 8 (if frozen) up to 16 (if fresh) hours without any water. Fish cell structure breaks down as a result of the freezing process and allows it to absorb more salt. Rinse off any deposits of salt with the accumulated brown goo, and place directly into the smoker without waiting for it to dry.

Run two pans of alder chips through the little chief, with a box over the smoker, rotate the top and bottom rack after 8 hours, and remove all fish from the smoker after about 18 hours.

You will avoid food poisoning by getting the fish from the fridge to the smoker, and getting it up to 140 degrees shortly. Brining doesn't kill bacteria or make fish safer, it just "cooks" the fish. Smoking removes the moisture that bacteria needs and does slow down the process of spoilage a bit. Always refridgerate your smoked fish after you pull it out of the smoker.

This is a hot smoke method that produces a firm, dry smoked fish.

[Killertraylor]

I see a common theme in most of the dry brines - just salt and brown sugar. I use one part rock salt to two parts brown sugar. (I haven't seen any of the other brines mention rock salt). I layer the fish in a big stainless bowl and sprinkle the mixture on top of each layer. I run two big chiefs with two batches of chips each and smoke for 8-12 hours depending on the outside temperature. Same recipe for sturgeon. For smoked and canned fish, I use the same recipe but I only smoke it for 1-2 hours max and then put it in jars and can for 60 minutes at 11 lbs. pressure. You can add a clove of fresh garlic or some onion to the jar - I'm kind of sick of smoked sturgeon, but it makes great gifts.

[Master Baiter]

Fillet fish and cut into desirable portions (with or without skin) and place in casserole dish (one layer only) skin down. Squezze a lemon (juice and pulp) over all the flesh. Mix dark brown sugar and salt in a 3:1 ratio, respectively, add 3 or 4 table spoons of minced garlic. Completely cover the fish and watch the dry brine turn to wet! Brine for 24 hours at room temp or in fridge (cold slows down the chemistry). Stir the brine around periodically and turn over pieces (flesh down half way through. Rinse the meat and then soak in a luke warm water bath for 20 min drain then soak again. This draws back out some of the excess salt near the surface and prevents the smoke from being to salty. Pat dry with paper towls, place on racks, apply ground black pepper and crushed red chili peppers. Place in electric smoker for 6-9 hours depending on ambient temp, wind, shelter, and desired doneness with three batches of chips evenly distributed over chosen time period. I have tried all woods and I prefer the sweet taste of apple chips. When done turn off smoker (I use a timer) and let sit in the smoker, in shade outside for 1-2 days. Vacuum seal and refridgerate and it can be stored for a few years as long as seal does not pop. The sealing can be a pain if there are any bones so remove all bone when filleting or cut the pieces so that the majority are boneless and the leftover pieces with bones are eaten without sealing.

This also works for excellent beef jerky from thin sliced flank, brisket or tri-tip with some minor modifications to the brine.

Thomas

[FishinMission]

Sureset...I've never refridgerated it after the rinsing....always left it out at room temp. But you got me thinking about that now. It's never been a problem in the past, but then again....with my luck it would BECOME a problem more sooner than later. I think I'll put it in the refer next time and see how that works.

[FM2]

Fishbait, what is a pelicle ? [img]images/icons/confused.gif[/img]

Masterbaiter, you really have a method down and sounds really good [img]images/icons/grin.gif[/img] What do you do with your spare time [img]images/icons/wink.gif[/img]

A taste test party sounds like a good idea, will anyone brine a t-bone steak as I can't eat fish [img]images/icons/frown.gif[/img]

[Master Baiter]

FM2 - UHHH lets see T-bone? saturate with dry sherry, apply soy and whorshire lightly, garlic salt and pepper in a zip lock for a few hours and then burn till desired. [img]images/icons/wink.gif[/img] I have it down to a science with alot of practice and don't worry I do wash my hands before handling food! [img]images/icons/rolleyes.gif[/img] [img]images/icons/grin.gif[/img]

[ 08-14-2001: Message edited by: Master Baiter ]

[GutZ]

This Brine is a bit different than the ones above. I'm sure they are good but you said you were looking for the best. Well here it is.

GRANNY GRIFFINS SMOKED FISH RECIPE
In a new or clean 5 Gallon bucket
1 Gallon Warm Water
2 cups salt (I use Mortons table Salt)
2 Cups Brown sugar
4 Tablespoons Garlic Powder
8 Tablespoons Onion Powder
2 ounce bottle of Mapeline
1 1/2 cups of Karo Corn Syrup

Mix it all up real good. Add trimmed Filets. I like to cut fish to skin (not through) in 1 - 1 1/2" strips. (Lets the brine and smoke in better). This is enough brine for a 5 rack Big Chief Smoker. Let soak 6 to 12 hours. Dry on paper towels for at least one hour. Brush with honey if you like. Pepper heavily with crushed or cracked black pepper. Preheat smoker 1 hour or so. Smoke fish 6 to 12 or until completely done (depends on wind and weather)

FishGuts

Hopefully I will be using this again on some humpies. Heading out right now!

[hoochie]

Ya know, all of this is really makin' me thirsty!

Anyone got a cold Alaskan Amber?? Or maybe two or three or more?????????????

I use the same recipe for fish and jerky. Just slice some flank-steak about 1/2" thick and do the same treatment as I do with the salmon.

THEN, I head to the fridge for that Amber!!!!

[Master Baiter]

Wow Hoochie, a 1/2" is pretty thick, how is the texture? Does it separate into stands easily? I usually cut mine about 1/8-1/4" thick strips just because that is how it is when you buy it but honestly I have never tried thicker pieces. The only thing I change in the brine is sustitute soy and whorshire for lemon. How bout a sixer of Steelhead Extra Pale to wash this thread down! [img]images/icons/wink.gif[/img]

[ 08-14-2001: Message edited by: Master Baiter ]

[hoochie]

OOPS, You're right. I cut them at 1/4"
1/2" would be way too much to chew!

BUT, it would call for a few more brews to wash that big hunk down, so maybe I'll try cuttin' it thicker anyway.

BTW, this jerky is our favorite boat-grub.

[fishbait]

I like to dry mine with a fan. Put fish on racks, then run fan till the pelicle forms. 2-5 hrs. You might try to add a little 30%-50% cherry chips to your alder chips. Oh and the vaccume sealer, it's a must have.

Interesting to read all the different recipies and methods. It would be great fun to sample all these different methods at one time. Mabey at the Sept get together, bring 5 pieces in order to participate...Any takers?

[Master Baiter]

Yeah Hooch, I know what you mean, I rarely get to eat any of my jerky. As a good good host I pass it around to my guests first and get an empty bag at the end of the round. [img]images/icons/smile.gif[/img]

Thomas

[fishbait]

FM2,
tyhe pellicle (I can't spell) is the thin film thaf forms on your fish as it drys and makes it look so pretty.....

[FM2]

Thanks FB, I would have never guessed that one ! [img]images/icons/grin.gif[/img] [img]images/icons/grin.gif[/img]

[Trick]

I'm pretty new to smoking (always left it up to my father). I bought a Brinkmann water smoker last year (yeah, I know, they smoke to hot) to begin the experiment. I went to a site called www.3men.com and used their process.

I went the following brine, which is for a triple batch:
9 cups distilled/filtered water
3 cups soy sauce
1 cup brown sugar
1 cup white sugar
1 cup salt(used kosher)
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 ground pepper

They listed other brines both simpler and more exotic than the one I went with.

I then took a 28qt cooler and poured the mix into it. I dumped the cut up fillets into it than used ziplock freezer bags with ice over the top to cool the mixture and to make sure all pieces were submerged. The first batch I did was brined for about 2-3 hours, overhauling once during the time. I smoked for 3 hours. I did a sturgeon and steelhead at the same time. The sturgeon turned out great but the steelhead was a little off. Needed more time in the brine I thought.


I did a load of coho a couple weeks ago. I increased the brine time to 4 hours and increased the smoke time to 4 hours. It overcooked a few of the really thin tail pieces, but the rest of it (98%), turned out awesome. It was totally devoured in two days. These smokers do cook hot and I smoked them until the large pieces temp'd out at 140 degrees (don't want to give my family food poising). I've heared you can drill a few heat release holes in the top of these smokers to cool them down.

My dad uses the rock salt/sugar dry brine overnight and smokes for about 12 hours in a cheif. He rinses it before smoking but I've always found it to be overpowering on the salt/smoke and you don't really taste the fish. I personally like the taste of salmon so I like a little of the natural flavor to be retained.

I'm going to buy a cheif this fall and experiment with both smokers to fine tune the product.

One more thing, I only let mine air dry (under ceiling fans) for one hour and this seems to produce a very good pellicle.

If your new to smoking the website above will layout some very good ground rules to begin with and then you can tweak from there.

Nice thing is they have pictures for us less than brilliant few. [img]images/icons/wink.gif[/img]

[ 08-15-2001: Message edited by: Trick ]