Brine for smoked fish

[Juneau4]

Just thought I'd share this. I've used this recipe for 30 years for all species of fish (carp to salmon).

1 gallon water- 11/2 cups pickling salt

1 cup brown sugar- 1 tsp. garlic salt

11/2tsp. pepper- 1 tsp. allspice

1 tsp. nutmeg- 1 tsp. marjoram

1 tsp. thyme-

Stir all ingredients together untill dissolved. Let cleaned fish soak overnight or as long as 24 hours in brine in a non-metallic container in refrigerator. Stir a couple of times. Remove fish from brine and smoke as you wish.

[Juneau4]

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[Bigsmitty]

Juneau4

I tried this brine a few weeks ago. Thanks for the post. Since then, I've smoked up 3 batches of yummy tullibees in the Bradley Smoker. Mmmmmmm Awesome!

[shadrapla]

great thanks ya i willdo that soon as i did do 15 tullibe/trouts and i bring them to meeting and within half hr all are gone

[bejoza]

this one is simple but it is what I use when smoking salmon

I never measure stuff just go by taste

I first do a heavy salt water, then add apple consentrate

let soak for 24 hours,take out of solution do a quick rise then let sit out on a tray over night on plate in refridge uncovered, then smoke after that. Has a good apple taste especially if you use apple wood

[Gissert]

I used this on some tulibees this week, very good.

2 cups of water

1/3 cup brown sugar

1/3 cup soy sauce

1/3 cup sea salt

1/3 cup white sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

[Redlantern]

Is the high amount of salt in Gisserts brine neccesary? I ask this because I used it two days ago. Fantastic flavor but a bit salty for me. I soaked it overnight in the fridge but maybe I didn't get the salt dissolved enough? One piece of fish was too salty, the other was fine. How much importance does salt play in hot smoking fish?

[Gissert]

Salt can be a fickle thing in the brine - It's necessary, but the amount is pretty variable.

A quick rinse before they go into the smoker sometime helps balance out the saltiness.

Your right on the money about dissolving it. I put all the liquid into a mixer bowl, then turn on the mixer. SLOWLY add the salt so it has a good chance to get fully dissolved.

[Redlantern]

Thanks Gissert, I'm going to try it again but I'll be a bit fussier about mixing it.

Anyone try smoking crappies? Going to give it a shot this weekend and was wondering if anyone has some tips or suggestions.

[Gissert]

Let me know, I've been thinking about that too.

[pushbutton]

well, just bought a smoker and attempted crappies. tasted like salt with a hint of fish. was at the lake so used whatever available: table salt, metal bowl, no measuring cup, uneven cuts of fish. don't know if this made a difference or the simple fact i had no clue what i was doing. smoked a meatloaf the second night...figured i couldn't screw that up!

[eyeguy 54]

Thanks for sharing! I just did some salmon with alder wood. The brine I used was

1/2 cup white suger

1/2 cup brown sugar

1/2 cupnon iodized salt

1 tsp onion powder

1 tsp cajon powder

all mixed in 1 quart water

just double ingredients if more fish and you need 2 quarts water.

smoking more hard boiled eggs friday. MMMMMMMMMMMMMM!!! no brine needed! LOL

[Juneau4]

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