| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Non-iodized salt |
| 1/2 | c | Brown sugar |
| 1/4 | c | Lemon juice |
| 1 | tb | Garlic powder |
| 1 | tb | Onion powder |
| 2 | qt | Water |
INSTRUCTIONS
Fill a large container with 1/2 quart of warm water. Add ingredients. Mix thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water. 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. courtesy of: starfishcons@starfishcons.com Posted to bbq-digest by Jeff Lipsitt Cable on Apr 23, 1998
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”