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Seafoam,
I was kinda in a hurry a couple of weeks ago after catching some nice albies. I decided to smoke some up and just used the Luhr Jensen brine package for salmon and trout. I usually make up my own brine but because I was hurried this time decided on Luhr Jensens mix. It turned out fine. I use two glass 1/2 gallon jars. Split the mix equally between the two jars and then I flip them about every 15-30 minutes in the frig for about the first 3 hrs. Just watch your smoking time. Tuna smokes fast in my opinion and can dry out pretty quick. I leave the cardboard box off my smoker and that works good for albie smoking.
 

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Here is a recipe igot from Buzz Ramsey back in the 1970s down on the Wilson one day. 2 cups water,1cup soy sauce, 1 cup apple wine 1/4 cup salt, 1/2 cupbrown sugar ,1/2 teapsoon garlic salt, 1/2tponion salt 1/2tsp. black pepper. brine overnite. dont rinse dry and smoke as you like. good on all fish i have tryed incluleing tuna. this is only brine i use.
 
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