The Fishing Website : Discussion Forums : The Best Brine For Smoking

The Best Brine For Smoking : Bruce wrote:I'm with Lethal...

Wed, 05 Dec 2012 22:10:34 +0000

Author: Moggy
Subject: 35062
Posted: 05 Dec 2012 at 10:10pm

Bruce wrote:

I'm with Lethal on this one. I cant get my head around why you have to put fish in brine prior to smoking especially if you are using fresh water.
I usually prep my fish at sea. I cut them to smoke, sprinkle a generous amount of sea salt on them (surprising how much you can put on without them being salty) and leave them until I am ready to smoke them, sometimes up to 4-5 days in the chiller. Prior to smoking I rub them down with a paper towel and then sprinkle with my condiments and a bit more salt.
I think that the fact that the only contact with water they have is sea water and not fresh makes a difference but that only my opinion and I stand to be corrected if I'm wrong.
Dont be frightened to try different techniques/recipes etc, the results can be very satisfying and if you get it wrong then give the fish to someone you dont like and they will love you anyway lol

Not wrong Bruce - the rubbing of salt is the same as brining- but you take longer brining is quicker that’s all, and you can take a flavourinto the meat/fish better with brine.

But nothing wrong with what you do, if you have the place to leave them so the creepycrawly’s and other pests don’t get them in the mean time

If they turn out to salty I make soup out of them – works atreat and you can balance the salt with things like potato

The Best Brine For Smoking : Uncle wrote: So much for going...

Wed, 05 Dec 2012 22:09:28 +0000

Author: Tipper
Subject: 35062
Posted: 05 Dec 2012 at 10:09pm

Uncle wrote:

So much for going to all the trouble.

Next time, I'll add some chilli sauce to one or t'other~~that should help to differentiate

I'm with you Uncle, I have tried all ways, and have found smoking temps and times have a far greater effect than a few hours in a brine

The Best Brine For Smoking : I was given a tip - rub salt into...

Wed, 05 Dec 2012 21:24:21 +0000

Author: Brooook
Subject: 35062
Posted: 05 Dec 2012 at 9:24pm

I was given a tip - rub salt into the fillets then hang on the clothes line overnight to drip dry. Flies won't touch it with the salt so no worries there. Smoke the next day. I did this and it was delicious.

The Best Brine For Smoking : I'm with Lethal on this one....

Wed, 05 Dec 2012 21:03:46 +0000

Author: Bruce
Subject: 35062
Posted: 05 Dec 2012 at 9:03pm

I'm with Lethal on this one. I cant get my head around why you have to put fish in brine prior to smoking especially if you are using fresh water.
I usually prep my fish at sea. I cut them to smoke, sprinkle a generous amount of sea salt on them (surprising how much you can put on without them being salty) and leave them until I am ready to smoke them, sometimes up to 4-5 days in the chiller. Prior to smoking I rub them down with a paper towel and then sprinkle with my condiments and a bit more salt.
I think that the fact that the only contact with water they have is sea water and not fresh makes a difference but that only my opinion and I stand to be corrected if I'm wrong.
Dont be frightened to try different techniques/recipes etc, the results can be very satisfying and if you get it wrong then give the fish to someone you dont like and they will love you anyway lol

The Best Brine For Smoking : I like my fish moist so I don't...

Wed, 05 Dec 2012 17:57:01 +0000

Author: Moggy
Subject: 35062
Posted: 05 Dec 2012 at 5:57pm

I like my fish moist so I don't brine anymore.

[/QUOTE]

Cutthe salt back and it won’t dry out, brining can add flavour for sure, dependson what else you add.

The Best Brine For Smoking : Normal 0 ...

Wed, 05 Dec 2012 17:55:23 +0000

Author: Moggy
Subject: 35062
Posted: 05 Dec 2012 at 5:55pm

what ever you use, use double the sugar to the salt. Saltshould be sea salt, sugar brown

If you like salt then by all means equal quantities – I findmost people no longer like real salty food.

add in cup of good dark rum or vodka if your soinclined.
add in some all spice berries
add in some juniper berries crushed

place in plastic sealable container
leave in fridge - fish 24 hours pork 5 to 7 days depending on size.
Remove liquid leave to dry in fridge for 1 day - on rack is best
smoke

Brilliant- do my hams this way ever year, never failed.

The Best Brine For Smoking : Uncle wrote: Then came the...

Wed, 05 Dec 2012 17:05:09 +0000

Author: Unclejake
Subject: 35062
Posted: 05 Dec 2012 at 5:05pm

Uncle wrote:

Then came the taste test...

Aunty couldn't tell the difference but said both were "nice"

So much for going to all the trouble.

This is my experience too, except that the fish is noticabley drier and slighty smokier when brined.

I like my fish moist so I don't brine anymore. The fact that it is way quicker and slightly cheaper not to brine is just a bonus.

My smoker is a traditional, wood fired, warm one. 3 & 1/2 hours would be an average smoke time.

The Best Brine For Smoking : We use this for all our fish from...

Mon, 03 Dec 2012 10:45:55 +0000

Author: Seasider
Subject: 35062
Posted: 03 Dec 2012 at 10:45am

We use this for all our fish from snaps to marlin, Rub rock salt and brown sugar into fish leave to stand for 1 hour then a very quick rinse off in fish bin of sea water, leave to dry for a hour then into smoker.

The Best Brine For Smoking : I reckon the simple sugar/salt...

Mon, 03 Dec 2012 10:16:17 +0000

Author: Clifftastic
Subject: 35062
Posted: 03 Dec 2012 at 10:16am

I reckon the simple sugar/salt brine is the best. Type of woodsmoke is something more to concentrate on and letting the fillets form that sticky pellicle by drying them out properly like Uncle did. Flavour can be easily adjusted after.

The Best Brine For Smoking : smoking brine,,well this is what...

Sun, 02 Dec 2012 09:04:39 +0000

Author: No Fear
Subject: 35062
Posted: 02 Dec 2012 at 9:04am

smoking brine,,well this is what i do,bear with me,,,

-----------------top secret-------------

two kgs of bacon brine from butcher,yes bacon brine desolved in hot water

1 pkt of lemon pepper, little box

2 sliced lemons

couple bay leaves

few pepper corns

1 cup sea salt,flaked

1 cup brown suger

1/2 fill chilly bin with cold water and ice packs,

then i fillet fish and soak fillets over night up to 24 hrs ,drain then air dry and before i put in smoke house i spinkle a mix of brown suger,lemon pepper,black pepper and sea salt on them and the finale one is to trickle maple syurp over them ,and into smoke house,i normally do a cold smoke over night then a bit of heat in it to the end,or i just hot smoke it ,eather way works well.depends on ya time frame.

if u try this, the fish come out of brine slightly red in colour,dont wory,its fine,

and people have told me that its pritty close to prefect,,,,enjoy.