| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 5 | lb | Salt |
| 1 1/2 | c | Brown sugar |
| 1 | ts | Black pepper |
| 4 | ga | Water |
| 1 | c | Lemon juice |
| 5 | Bay leaves; up to 6 |
INSTRUCTIONS
Combine ingredients in large crock or pot. Mix thoroughly. Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for 24 hours. 2-3 inch thick steaks should be brined for 12 hours. Remove fish from brine and wash thoroughly; hand dry. Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by MM_Buster v2.0l.
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