Recipe - Basic Brine

One half cup Noniodized salt
One half cup White sugar
1 qt Water

Fill a large container with One half quart of warm water. Add salt and sugar.
Mix thoroughly until well dissolved. Add the remaining One half quart of water.

Immerse prepared fish chunks, filets or small whole fish completely in
brine solution. Refrigerate fish in brine solution. Brine chunks of fish of
fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and
for thinner filets or pieces 23 hours.

After brining, always rinse your fish with plenty of fresh water. Pat the
fish dry, and allow them to air dry for about 1 hour. This will cause a
"pellicle" (a tacky glaze on the fish) to form indicating that it is ready
for the drying and smoking process.
courtesy of: starfishcons@starfishcons.com

Posted to bbqdigest by Jeff Lipsitt Cable on Apr
23, 1998