| 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
BRINE #1 BRINE #2 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
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