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Author Topic: Need help smoking pinks  (Read 14411 times)

Offline The100Road

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Re: Need help smoking pinks
« Reply #60 on: August 24, 2013, 06:45:49 AM »
Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
I used your brine recipe with some slight modifications and it was awesome man! Thanks for the post.

 :tup:  Glad you liked it.

Got your recipe hitting the smoker in about 2 hours.  :IBCOOL:

Offline sled

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Re: Need help smoking pinks
« Reply #61 on: September 09, 2013, 12:16:35 PM »
Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
  How Long A Soak In The Brine?

Offline Mtn.Ghost

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Re: Need help smoking pinks
« Reply #62 on: September 09, 2013, 10:14:56 PM »
CP, another thing is don't overload your smoker if it's too full the fish will have a tendency to steam :bdid: and not dry as fast as it should and an overloaded smoker has a hard time reaching and maintaining the proper temp at the crucial point in the drying process :twocents: 
"Grizzlybunny"

 


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