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Receta Basic Fish Brine
by Global Cookbook

Basic Fish Brine
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Ingredientes

  • Skin on fish fillets / or possibly whole salmon
  • 4 gal Water
  • 5 lb (8 c.) salt
  • 1 lb Dark brown sugar
  • 1 1/2 c. Lemon juice
  • 2 Tbsp. Liquid garlic
  • 2 Tbsp. Liquid onion

Direcciones

  1. Here's a recipe I've used with great success.
  2. Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.
  3. Use a plastic or possibly glass container. Disolve salt first, then add in other ingredients and mix thoroughly. Options-tabasco sauce or possibly dill or possibly use honey or possibly blackstrap molasses instead of brown sugar. I will usually boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add in to brine. Then add in 3 gallons ice cool water and stir. Brine according to the following guidelines
  4. Fillets: 1 lb-1 hour 1-2lbs-2 hrs 2-3lbs-3 hrs etc.
  5. Whole-estimated size of one fillet
  6. Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cold, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees till fish flakes easily. I prefer to use alder chunks or possibly chips. Apple, cherry, or possibly other mild hard fruitwood may be used.