Basic Brine For Smoking Fish Food
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
BRINE FOR SMOKED FISH
My uncle was the fish smoker in the family until he passed away. No longer are we treated to his wonderful smoked fish. During one conversation I said "heaven forbid" but what if? His answer to my recipe request was salt, sugar and water. And of course it did not taste like uncle's. Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesn't taste like uncle's but think of him every time I make and taste smoked fish.
Provided by bjd44535
Categories Low Cholesterol
Time P1DT6h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
- Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
- Place in the fridge for at least 24 hours.
- Drain fish and pat dry.
- Place on racks for about 1 hour, blotting with paper towel occasionally.
- Place in smoker for 5 hours, checking and adding smoking chips.
Nutrition Facts : Calories 532.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.9, Sodium 14248.8, Carbohydrate 103.5, Sugar 102.9, Protein 22.6
BASIC BRINE FOR SMOKING MEAT RECIPE - (4/5)
Provided by keenan
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
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See more ideas about smoked food recipes, smoking recipes, salmon recipes. Nov 5, 2019 - Explore Allan MacIvor's board "fish brine", followed by 131 people on Pinterest. Pinterest
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