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Post by Shaye' D Winds (Don) on Sept 20, 2009 7:20:24 GMT -5
Fish Brine for smoking salmon
1 Quart of water ½ cup of non-iodized salt ½ cup of white sugar 3 oz of dark rum 1 oz lemon juice 3 sections of garlic (crushed) 3 bay leafs ¼ teaspoon of lemon pepper
Use Alder wood for best flavor
P.S. I also usually double the rum. ;D ;D
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Post by dragnballs(Kevin) on Sept 21, 2009 16:12:56 GMT -5
double the rum for you or the fish? ??
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Post by Shaye' D Winds (Don) on Sept 21, 2009 17:03:24 GMT -5
I drink ice tea. The rum is for the brine. Oh, that is a LI Ice tea.
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Post by reeldeal on Nov 29, 2009 14:00:07 GMT -5
It's in the smoker now. We'll see how it turns out.
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Post by Shaye' D Winds (Don) on Dec 1, 2009 19:50:32 GMT -5
So, how did it turn out?
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Post by reeldeal on Dec 2, 2009 12:33:27 GMT -5
Excellent! I really surprised myself: I had never done it before! Keepin' that recipe, no need to change it. Next time I'm going to try Gerry's method he posted on his website and try glazing with some maple syrup.
Rd Jr.
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Post by fishfarmer on Dec 2, 2009 17:11:35 GMT -5
yes glaze with syrup, been doing that myself for years.
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Post by Shaye' D Winds (Don) on Dec 2, 2009 17:47:07 GMT -5
Excellent! I really surprised myself: I had never done it before! Keepin' that recipe, no need to change it. Next time I'm going to try Gerry's method he posted on his website and try glazing with some maple syrup. Rd Jr. Maple syrup, that sounds like a winner too. Glad it turned out well for you. Don
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