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Reply to "Brining Ratios"

JR,

Sounds good to me, but we do ours slightly different. I do not use water, but mix lots of kosher salt and db sugar at this ratio, 1 part salt and two parts db sugar plus 2 to 3 TBS of Penzey's pickling spices. I mix all of it together and pour out enough of the mixture on clear wrap that when placing one filet of the fish flesh down it will just cover the mix. Then place the second filet skin down on top of the first filet (skin to skin) and cover the second filet with the rest of the mix.

Wrap up the fish in the clear wrap, place into a shallow pan and refrigerate over night. Then we cold smoke or hot smoke the next day. Sometimes I place a weight on the wrapped up fish for brining and sometimes forget it - can't tell much difference. We use this for salmon and for large redfish, kingfish or Spanish mackerel and we don't brine grouper at all.

When smoking mullet, we only fresh salt and pepper before going into the smoker.

Smokemullet
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