Two Brines For Smoking Fish

In considering the conflict between the sovereignty of God in election and the human responsibility, J.I. Packer writes: What is an antinomy? The Shorter Oxford Dictionary defines it as ';”a contradiction between conclusions which seem equally logical, reasonable or necessary.” For our purposes, however, this definition is not quite accurate; the opening words should read “an appearance of contradiction.” For the whole point of an antinomy – in theology, at any rate – is that it is not a real contradiction, though it looks like one. It is an apparent incompatibility between two apparent truths. An antinomy exists when a pair of principles stand side by side, seemingly irreconcilable, yet both undeniable.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

4	c	Water
1/2	c	Salt
1/2	c	Sugar
		Plus your choice of
		Flavorings
4	c	Water
1	c	Rock salt
2	c	Brown sugar
1	c	Salt, regular or curing
		Plus your choice of
		Flavorings

INSTRUCTIONS

It is recommended that you rub in flavorings just before putting the
fish into the smoker, although you can also put flavorings into  either
of the above brines; in other words you can prepare a brine  marinade
flavored with garlic, shallots, tarragon, dill, thyme, or  whatever you
fancy. After brining in the flavored brine, fish should  washed off and
dried before smoking.  Smoked fish will keep for a solid year, at least
if they are frozen in  airtight plastic bags from which the air has
been exhaled.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Jesus welcomes you back”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2059 Calories From Fat: 0 Total Fat: 0g Cholesterol: 0mg Sodium: 56767.8mg Potassium: 617.8mg Carbohydrates: 531.6g Fiber: 0g Sugar: 526.7g Protein: <1g