Smoked Fish Brine Food

BRINE FOR SMOKED SALMON

Steps:

• Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
• Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

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.

HOW TO SMOKE FISH

Steps:

• Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
• Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
• Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
• Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

BASIC BRINE FOR SMOKING MEAT

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.)

BRINE FOR SMOKED FISH

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.

ULTIMATE SMOKED FISH BRINE

Steps:

• Mix sugar and all dry ingredients in large microwavable bowl. Add Water and heat in microwave for 2-3 minutes only until sugar dissolves. The solution does not need to be hot, just lukewarm to allow the sugar to dissolve.
• Add remaining ingredients, mix, and refrigerate for 1-2 hours.
• Add fish to a large zip lock bag or a large enough vacuum bag to hold all the fish and liquid. Remove as much air from the bag as possible and seal. If using a vacuum sealer, ensure you seal with no Vacuum OFF.
• In the refrigerator brine for 8 hours if using whole fish (skin, bones) or 4-5 hours for filet's. If filet's are thicker than 1" brine for up to 8 hours.
• Remove fish from brine and smoke according to the directions on your smoker.
• DO-NOT reuse brine! Throw away used brine and and make another batch if you need more brine for another recipe.