I have had a flood of pm's asking for a good smoking brine. OK fine Ill share, this is the one I have used for many years for a wet brine and smoke recipe with a little more detail. This was made for a smoked fish flavor and not a nasty salty taste, I hate salty fish yuck, and a t5hick smokey flavor
Hope you enjoy
1/2 cup DARK BROWN sugar
¼ cup non iodized salt, or 1/3 iodized (does not matter, dont believe the BS)
2-1/4 cups soy sauce
1 cup water COLD--(add LAST, DONT ARGUE JUST DO IT)
½ tsp. onion powder
½ tsp. garlic powder
1 TBSP ground pepper
1 TBSP Tabasco sauce (you wont taste it, just do it)
heat in the microwave everything to HOT except adding water.
stir a million times until granules are melted as best you can
now, add 1 cup of ice cold water or a handful of ice cubes to cool it down COLD. (hot brine makes salmon get mushy fast, then its shiiiiiiiiiit)
pour over meat in zip lock baggies, then you MUST zip up 95% of the way, push out all air, and then finish zipping. you want all meat drowned in the brine.
after 8/9 hrs remove, throw in colander and let it drain liquid, then lay out on cardboard or something for 30 minutes, dont start smoking with dripping meat, ever.
smoke to desired dryness, i shoot for 8-9 hrs. remember, when its warm ti twill appear to be softer then when it cools. I usually run 120-130 degrees.
if you have Questions pm me
NOW* * * * if you want a sweet glaze on it, at 7.5 hours mix in a bowl bourbon or water with more brown sugar, a super thick paste, and cover fish. it will melt in and make a nice sticky glaze thats yummy
(thinks to self, "why in the hell am i sharing 20 years of work with ya'll" lmao)
