want to smoke some whole walleye using 3 men brine.Just want to know if anyone can help with this?
Original Post
I used 3-mens brine and the timings that they provide to brine two smallish (under 2 pounds each) whole redfish less than two weeks ago.
Their brine timings are for skinless filets, and they give an adjustment for filets that have the skin on. But that is skin on one side only, not whole fish.
There isn't enough exposed skinless flesh on whole fish to brine adequately using their timings, in my opinion. The next time I do whole fish, I'm going to at least double the brine time.
That said, I've only smoked fish that one time, so I'm no authority. That was on my Weber also, since I hadn't gotten my Amerique yet.
I'm going to smoke some salmon in the AQ today.
Their brine timings are for skinless filets, and they give an adjustment for filets that have the skin on. But that is skin on one side only, not whole fish.
There isn't enough exposed skinless flesh on whole fish to brine adequately using their timings, in my opinion. The next time I do whole fish, I'm going to at least double the brine time.
That said, I've only smoked fish that one time, so I'm no authority. That was on my Weber also, since I hadn't gotten my Amerique yet.
I'm going to smoke some salmon in the AQ today.