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Basic brine for smoked fish.

Half-gallon water
1 cup Himalayan Pink Salt (Costco)
1 Cup Brown Sugar
4 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
¾ Cup Karo Corn syrup (brown)
1 Ounce Mapeline (half bottle)

Additions can be added to taste…
Orange zest…Pineapple…Cayenne Pepper…Rum, Whiskey or Bourbon…

I just use the basic brine.

This should fill two-gallon zip locks with cut up fish (small Batch)
Double recipe if you have a lot of fish and use a food grade 5 gallon plastic bucket.

Cover and put in the garage for 4 to 10 hours depending on size of cuts, smaller cuts less time larger more. I like around 5-6 hours. Do NOT go longer or overnight as to much salt will be absorbed into fish. Unless you like it salty.

Rinse fish off and pat dry on cooling racks. Allow to air dry for 1 to 3 hours. I use an oscillating fan on low to keep air moving.

Brush fish with honey. I season one third with crushed red pepper, one third with fresh cracked black pepper and leave the remaining third plain with just honey.

Smoke to desired firmness. My guess (as I’m STILL waiting for my Santa gift to arrive) is maybe 30 mins at 200 then hold at 125 for 3-5 hours depending on size and desired doneness.

I like alder but I hear apple and cherry are good.

Enjoy with crackers, cream cheese, dill, capers, lemon…etc…

Have fun experimenting with this basic fish brine. I have been told by many friends that it’s mighty tasty.

Smoke Em If Ya Got Em…
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Mapeline is a maple concentrate found in a small 2 ounce bottle in the area where you would find vanilla extract. I thought the salt, onion and garlic ratio where a bit high compared to many other brines but when I tried worked, not to mention the addition of corn syrup and mapeline. I have only used it on trout and salmon but it seems to work well on fish that has high oil content.

Also I encourage all to highjack this thread and add your favorite fish brine that has worked well for you. I searched the seafood forum for brines and there where several ones that sounded good but it would be nice to have a "Fish Brine Thread" where members can go to for several different recipes that could be catalogued.

So please join in and add your favorite Fish Brine!!!

And remember,

Smoke Em If Ya Got Em


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