Smoking Fishes Brine- Anyone???

[rocksteady]

I plan to smoke up some Kokanee I have and maybe some ling cod...

Have not smoked fish in years and can't find the reccipe book that came with the little Chief....

Can anyone tell me the basic proportions for a brine for smoking fish..????

I know its salt, water and brown sugar, but not sure how much of each...

Thanks in advance.....

PS Ling Season is now closed on Moyie Lake, did well in the last 3 weeks, now its time to savour the fruits of the harvest...

[Schutzen]

Will send you a link by pm

[Iron-Head]

For burbs, I will suggest using 3 cups brown Demererra sugar, with one cup non iodized salt. Ad a full can of your Fav' beer to the brine along with a good portion of pepper, and if you can spare it a shot of whiskey or scotch.

That brine smoked over hickory or apple wood chips/pucks creates a "to dye for" finished product.

Happy smoking

Iron'

[rocksteady]

And how long should I brine them for?????

[BEARSLAYER]

For my brine I use 8 cups water ,2 cups brown sugar, 3/4 cup course salt. I add1 table spoon red hot sauce. I soak the fish for 12hours in a cooler room. In my smoker it takes about 2 hours,Ilike my fish a little on the dryer side.

[goatdancer]

Check www.salmonuniversity.com . Lots of good info there.

[thunderheart]

layers of course salt and brown sugar .. makes its own brine .. i got a little more brown sugar than salt .. layer it up and set it in the fridge overnight .. drain rinse and let air dry .. forms a little bit of a skin then into the smoker .. i use an old fridge

[tomahawk]

layers of course salt and brown sugar .. makes its own brine .. i got a little more brown sugar than salt .. layer it up and set it in the fridge overnight .. drain rinse and let air dry .. forms a little bit of a skin then into the smoker .. i use an old fridge

I agree with the dry brine method, I use to use the wet but changed to dry about 25 yrs ago and love the results. I also add Lemon Pepper, garlic salt, and paprika and about 5 to 1 brown or demarara sugar to coarse salt.

[Johnnybear]

I agree with the dry brine method, I use to use the wet but changed to dry about 25 yrs ago and love the results. I also add Lemon Pepper, garlic salt, and paprika and about 5 to 1 brown or demarara sugar to coarse salt.

x3 started using that method about 2 years ago and it is all I use for Salmon now. Haven't smoked some trout for awhile just about time to get out the old trout gear.

There is a great book out called "smoking salmon and trout" that is available at Save-on. I think I picked it up on the Ferry years ago. Awesome book.

[Elkhound]

best brine I ever used was this one......


Brine:
1 1/2 cups soy sauce
1 c water
1 c white wine
1/3 c demarara sugar
1/4 c coarse salt
1/2 tsp hot sauce
1/4 tsp fresh ground peper
1/4 tsp onion powder
1-2 cloves fresh garlic, crushed

Mix brine ingredients and refrigerate overnight.
Cut salmon into desired form, either strips or chunks, and place in brine for 8-12 hours keeping refrigerated.
Remove from brine and allow to drain on paper towelling.
Let slamon air dry in a cool place for 1-2 hours.
Place in preheated smoker and burn 2-3 panfuls of wood chips. (Hickory is recommended.)
total smoking and drying time will vary with the thickness of the salmon.
Try 8-12 hours, checking once an hour.


Goodluck. Hope it tastes great