We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal.
Fill a large container with water. Add ingredients. Mix thoroughly until
well dissolved.
Immerse prepared fish chunks, filets or small whole fish completely in
brine solution. Refrigerate fish in brine solution. Brine chunks of fish of
fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and
for thinner filets or pieces 2-3 hours.
After brining, always rinse your fish with plenty of fresh water. Pat the
fish dry, and allow them to air dry for about 1 hour. This will cause a
"pellicle" (a tacky glaze on the fish) to form indicating that it is ready
for the drying and smoking process.
Try using Hickory or Mesquite wood chips with this brine when smoking your
fish.
courtesy of: starfishcons@starfishcons.com
Posted to bbq-digest by Jeff Lipsitt Cable on Apr
23, 1998
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