| 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
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