Brine recipe for sturgeon?

[brshooter]

There has been plenty of discussion of brine recipes for smoking salmon. How about some recipes for smoking sturgeon? What is your favorite brine recipe for smoking Mr. Gator?

[STGRule]

An easy, tasty brine: one bottle of Yoshida's Gourmet sauce and one large onion pureed. Yummy.

[brshooter]

Do any of you use the same brine that you use for salmon on sturgeon? Any comments or suggestions?

[jet]

The same brine for anything that swims. Some times I will varry the type of chips that I use. Mostly I use Alder for swimming creatures (3pans). I may sub 1 pan with hickory.

I may vary the taste by adding spices to the finished brinned product while it sits on the racks like adding pepper or Spike...yum!

I need to fire up the smoker just thinkin about it.

Jet~~~

[jet]

Hey Bill I also live in Aloha. Can you tell me what type of boat you have we may be neighbors. You do not need to tell me where you live I know there are lots of nuts out there. I notice most of the boats that are parked around the neighborhood.


Jet~~

[wetaline]

use the same brine for both..... Both turn out great...

1/2 cup brown sugar
1/2 cup non-iodized salt
1 tsp onion powder
1 tsp garlic powder
1 tbs course black pepper
1/4 cup soy sauce
3/4 cups dry white wine
couple dashes liquid smoke
2 cups hot water

Mix all in large non metal bowel.
Brine over night
take fish out of brine to dry for 2 hours (pat dry)
Pepper w/ course pepper to flavor

Smoke for 5-6 hours on low heat. Use center core of maple etc....
Fill water pan full and center overf heat.

[new boat]

No brine at all!! I layer the fish, the kind does not matter, skin side down if there is any in a large plastic tray. Paint with yoshida sauce, sprinkle with garlic powder and black pepper, cover with brown sugar and then sprinkle with rock salt, using about 1/3 the amount of salt as brown sugar used. Continue to layer until you have all the fish you want prepared. Let the tray sit in the fridge for 12-24 hours, rinse and put on smoker racks and back into the fridge for another 12-24 hours. I like to go 24 hours to get the surface of the fish really dry and crusty. I have a Bradley smoker, start with smoke and low heat, finish the last couple hours on higer heat, about 170. Total smoking time varies from 6 to 8 hours. Best fish ever. I have to keep an eye on the extra fridge I have in the garage, my buddies are know for "lifting" some of my fish!! :grin: :grin: :grin: