Recipe - Beer Drinkers Brine For Fish

1 cup Noniodized salt
1 cup Brown sugar
1 cup Soy sauce
One half cup Cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Onion powder 1 T garlic
powder
One half tablespoon Black pepper
1 tablespoon Paprika
1 tablespoon Chili powder
3 cup Water

Fill a large container with water. Add ingredients. Mix thoroughly until
well dissolved.

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.

Try using Hickory or Mesquite wood chips with this brine when smoking your
fish.
courtesy of: starfishcons@starfishcons.com

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