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Author Topic: By popular demand- Krackers's smoking brine for the newb or pro  (Read 11061 times)

Offline kisfish

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Re: By popular demand- Krackers's smoking brine for the newb or pro
« Reply #30 on: August 31, 2015, 02:45:53 PM »
tag

Offline Buckmark

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Re: By popular demand- Krackers's smoking brine for the newb or pro
« Reply #31 on: August 31, 2015, 02:56:53 PM »
if its not in too long or the pieces are not too small that recipe will never be too salty thats the reason its a soy sauce recipe.
I know KC is no longer on the site, but for those wanting to use this brine understand that soy sauce most people use is very salty....the amount in this brine could make for salty taste in your smoked fish :twocents:

So the above statement is incorrect...

To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline Ghost Hunter

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Re: By popular demand- Krackers's smoking brine for the newb or pro
« Reply #32 on: August 30, 2017, 04:28:19 PM »
Picked up a bottle of BSB Brown Sugar Bourbon (Heritage Distilling Co. in Gig Harbor).  Try it on the rocks.   :twocents:  Might be the ticket for the glaze.   :drool:
Economy failure = Too many people spending money they don't have on things they don't need to impress people they don't like.

 


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