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Author Topic: Herring Brines  (Read 8535 times)

Offline yelp

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Herring Brines
« on: June 26, 2010, 10:26:38 AM »
Herring Brines..

OK guys lets hear about your recipes..

I used rock salt, procure bluing and procure herring oil.

Wild Turkey, Walleyes, Whitetails and Wapiti..These are a few of my favorite things!!


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Offline Wacenturion

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Re: Herring Brines
« Reply #1 on: June 26, 2010, 10:35:00 AM »
It's a secret.....and it's really, really good. :IBCOOL:
"About the time you realize that your father was a smart man, you have a teenager telling you just how stupid you are."

Offline PolarBear

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Re: Herring Brines
« Reply #2 on: June 26, 2010, 10:42:37 AM »
I just use this one and it seems to work pretty good.  I do add a couple of things and prefer to use fresh herring instead.  I find fine kosher baking (non iodized) salt dissolves a lot easier than rock salt.
http://www.salmonuniversity.com/ol_brining_herring.html

Offline yelp

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Re: Herring Brines
« Reply #3 on: June 26, 2010, 10:44:01 AM »
It's a secret.....and it's really, really good. :IBCOOL:

A little   :crap: and a little  :pee:  with a touch of  :puke:...No thanks!
Wild Turkey, Walleyes, Whitetails and Wapiti..These are a few of my favorite things!!


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Offline alanger

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Re: Herring Brines
« Reply #4 on: June 26, 2010, 01:51:35 PM »


Super dipping sauce!
« Last Edit: June 26, 2010, 02:06:22 PM by alanger »
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Offline SkookumHntr

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Re: Herring Brines
« Reply #5 on: June 26, 2010, 02:04:34 PM »
I like using just pro-cure bright and brine following the ratio on the sheet. That with Good herring to start out with = limits :)
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Offline buckhorn2

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Re: Herring Brines
« Reply #6 on: June 26, 2010, 02:56:21 PM »
I use rocksalt some powdered milk and a little boxax it really makes them shine and helps toughen them up a little.

Offline wackmaster

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Re: Herring Brines
« Reply #7 on: June 26, 2010, 04:29:29 PM »
I use distiled water mrs Stewarts blueing canning salt and powders milk i let the herring unthaw a little so they come off the tray without ripping the scales off
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Offline fishcrazy

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Re: Herring Brines
« Reply #8 on: June 26, 2010, 06:05:18 PM »
1 gallon water, 1 cup salt (not rock salt it can scrub sales off) 1 spoon full of powdered sunshine a couple packs of herring. Let stand in Refrigerator over night.


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Offline PolarBear

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Re: Herring Brines
« Reply #9 on: June 26, 2010, 06:12:01 PM »
wackmaster, why would you re-freeze (unthaw) herring before brining?  :chuckle:

Offline bullcanyon

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Re: Herring Brines
« Reply #10 on: June 26, 2010, 09:28:44 PM »
I've used that salmon university brine that polarbear linked for years and proof is in my freezer.  Super simple and it works.  No need to use anything else.  Springers are about as finicky as any fish and they love it:)

Offline Ripper

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Re: Herring Brines
« Reply #11 on: June 26, 2010, 09:49:23 PM »
Yup, the Salmon University brine works great. I use it for sturgeon, salmon and whatever else I need herring, anchovies or sardines for. The anise concentrate is a little spendy but I like it better than anise oil.
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Offline PolarBear

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Re: Herring Brines
« Reply #12 on: June 26, 2010, 11:06:02 PM »
I add a touch of krill to mine as well.

Offline ICEMAN

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Re: Herring Brines
« Reply #13 on: June 27, 2010, 07:05:43 AM »
I prefer the sourcreme and dill....  :EAT:
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