01-22-2007, 06:42 PM
I don't fillet my fish and you shouldn't skin them but thats up to you. Here are a couple of different brines:
1. Basic Brine; 1 qt water, 1/2 cup non-iodized salt, 1/2 cup white sugar.
2. Brine for oily fish; 2 qts. water, 1 cup non-iodized salt, 1/2 cup brown sugar, 1 tbsp lemon concentrate or 1/4 cup of lemon juice, 1/4 tbsp garlic power, 1/4 tbsp onion power.
3.1/3 cup soy sauce, 3/4 cup brown sugar, 1/4 cup curing salt(smoke flavor), add to 1qt water.
Pour one of these brines over the meat in a glass container, a plastic container will also work. I like to use 3 pans of apple chips but hickory or alder will also work depending on your taste. I brine for 8 to 12 hours or overnight. After brining I rinse fish off,pat dry and put in smoker. Smoke for 4 to 12 hours depending on thickness of fish.
Good luck, let us know how this works for you. WH2
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1. Basic Brine; 1 qt water, 1/2 cup non-iodized salt, 1/2 cup white sugar.
2. Brine for oily fish; 2 qts. water, 1 cup non-iodized salt, 1/2 cup brown sugar, 1 tbsp lemon concentrate or 1/4 cup of lemon juice, 1/4 tbsp garlic power, 1/4 tbsp onion power.
3.1/3 cup soy sauce, 3/4 cup brown sugar, 1/4 cup curing salt(smoke flavor), add to 1qt water.
Pour one of these brines over the meat in a glass container, a plastic container will also work. I like to use 3 pans of apple chips but hickory or alder will also work depending on your taste. I brine for 8 to 12 hours or overnight. After brining I rinse fish off,pat dry and put in smoker. Smoke for 4 to 12 hours depending on thickness of fish.
Good luck, let us know how this works for you. WH2
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