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Brine for fish smoking









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For the past couple of years, our brining and smoking method for salmon, trout, sturgeon and other fish has been the most popular article on our blog.

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Brine your fish for hours in thin chunks or average filets. You could go hours if you were going to brine a whole fish in the refrigerator. Remove the fish from the brine and place on your smoking racks with air circulating around them. This will allow the fish to obtain a glaze.

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After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about

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Cool the brine to 40 degrees F. (Use one gallon of brine for every four pounds of fish.) If you don't want to make your own brining solution or want a variety of flavored brines, Hi Mountain offers several brine mixes including a trout brine, gourmet fish brine and Alaskan salmon brine.

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When it comes to the best brines for smoking salmon or trout, there are lots of favorites that everybody has. However, we are going back to the old original brines that your great grandfather used to use. We're going to give you three simple ways to brine your fish. The first is the old original brine that works great on fresh fish.


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Bring the smoker up to degrees. Use ONLY alder wood chips when smoking fish. Get the smoker smoking and, working quickly, put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below. then i fillet fish and soak fillets over night up to 24 hrs,drain then air dry and before i put in smoke house i spinkle a mix of brown suger,lemon pepper,black pepper and sea salt on them and the finale one is to trickle maple syurp over them,and into smoke house,i normally do a cold smoke over night then a bit of heat in it to the end,or i.

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This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will. When brining fish in a liquid brine for more than an hour or so you need to taste the brine. If the brine tastes too salty to drink then the resulting fish is going to take on a lot of that salt taste.

Description:Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesnt taste like uncles but think of him every time I make and taste smoked fish. Brine For Smoked Fish Recipe - Genius Kitchen. Smoking is, by far, my favourite way to cook trout. I love the smokey flavour that penetrates the fish. To prepare the fish for smoking, I brine the trout first in a sweet and salty brine. This gives the trout a sweet, salty and smoky taste in every bite. Trust me when I say that this recipe for smoked trout is addictive! Warm water dissolves the salt and sugar more quickly. Allow warm brine to cool completely before adding it to the fish. If you have time, decrease the salt to 20 g and the sugar to 15 g, and brine the fish for 24 hours—the effect is even gentler. Brined fish should be cooked immediately.
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