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Re: brine for fish
Posted By: Tony Neumann In Response To: brine for fish (Bass)
Date: Sunday, February 23, 2003 at 4:32 p.m.
In Response To: brine for fish (Bass)
here is my best effort to date....hope you like teriyaki style:
Whole, 4 of them about 1 lb each, maybe a little larger
I usually split them/butterfly them and open em up real good first
Then the brine
1/2 cup of soy sauce
1/3 cup of white sugar
1/4 cup of maple syrup
1/4 cup of sea salt
put all this in a 1 gallon freezer ziplock bag
add half bag of water...must be 2 cups right?
Let the sugar and salt dissolve in water for 15 minutes before adding fish
Add fish and put into the fridge for 4 hours....NO LONGER!
Take fish out of brine and rinse well, getting all the slime off of them
Pat them dry
Put them on your smoker racks and put them into fridge to dry and form a pellicle....spelling on that word might be wrong!
Leave them on rack in fridge for 4 hours..they should be nice and tacky at this point...
Now smoke them how you would normally smoke them. I have a cookshack electric smoker and I smoke them with 1 ounce of hickory at around 200 degrees for 4 hours. They are just dry enough but not like jerky. Oh yeah! Halfway through the smoking time, I usually brush them with some teriyaki sauce!!
mmmmmm! Good luck!
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