INGREDIENTS

INSTRUCTIONS

Wet brining pieces for Scotch smoking: You can use a plain brine or a
sugar-spice-salt brine.  Plain brine: prepare in the same ratio as
injection brine above. Cool  brine to below 50 F and keep the fish and
brine cool throughout the  process.  PLAIN SALT BRINING TIMES  :Piece
thickness                 Fat fish                Lean fish  :    
3/4"                     2 hrs                   1 1/3 hrs  :        1"
3 hrs                       2 hrs  :    1 1/4"                     4
hrs                   2 2/3 hrs  :    1 1/2"                     5 hrs
3 1/3 hrs  :    1 3/4"                     6 hrs                      
4 hrs  :        2"                     8 hrs                   5 1/3
hrs  :    2 1/2"  *                 10 hrs                   6 2/3 hrs
:        3"  *                 12 hrs                       8 hrs
These thicker pieces will benefit from brine injection with a needle.
Salt-sugar-spice brine: ratio 4 1/2 c pickling salt and 1 1/2 c white
or brown sugar to 4 qt water. Add, adjusting to taste, 50 bay leaves
or 2 tb mace or 8 tsp peeper or 5 tb juniper berries. simmer the
spices in brine 45 min. Strain brine through a cloth, discard spices
and cool the brine. SUGAR-SPICE-SALT BRINING TIMES  :Piece thickness  
Fat fish                   Lean fish  :     3/4"                  2 1/2
hrs                   1 1/2 hrs  :       1"                  3 1/2 hrs
2 1/2 hrs  :   1 1/4"                  4 3/4 hrs                   3
1/4 hrs  :   1 1/2"                      6 hrs                       4
hrs  :   1 3/4"                  7 1/4 hrs                   4 3/4 hrs
:       2"                  9 1/2 hrs                   6 1/2 hrs  :  
2 1/2"                     12 hrs                       8 hrs  :      
3"                 14 1/4 hrs                   9 1/2 hrs  These times
are just a guide; each fish is different. When done the  flesh will be
firm enough for slicing and feel like the lean part of  a slab of bacon
when pressed between the thumb and forefinger.  After brining, place
the fish pieces skin side down so they can  drain. Tilt the drain trays
so that the brine runs off the fish to  prevent salt deposit build up
on the fish. cure 12 hrs at a temp  below 70 F  Extracted from: Smoking
Salmon & Trout by Jack Whelan. Published by:  Airie Publishing, Deep
Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim  Weller  Posted to
MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep  08, 98

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