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Herring Brines
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Topic: Herring Brines (Read 8527 times)
yelp
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Frontiersman
Join Date: Apr 2008
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Location: Wild Turkey Country
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.
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Wild Turkey, Walleyes, Whitetails and Wapiti..These are a few of my favorite things!!
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Wacenturion
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Old Salt
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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.
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PolarBear
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Explorer
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Re: Herring Brines
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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
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yelp
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Re: Herring Brines
«
Reply #3 on:
June 26, 2010, 10:44:01 AM »
Quote from: Wacenturion on June 26, 2010, 10:35:00 AM
It's a secret.....and it's really, really good.
A little
and a little
with a touch of
...No thanks!
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Wild Turkey, Walleyes, Whitetails and Wapiti..These are a few of my favorite things!!
Born to Yelp!
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alanger
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Sourdough
Join Date: Jan 2009
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Location: Wennoootchee
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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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SkookumHntr
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Frontiersman
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Location: Tono, WA
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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IBEW89 RMEF MDF CCA
buckhorn2
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Frontiersman
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Location: grayland wa.
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.
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wackmaster
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Longhunter
Join Date: May 2007
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Location: Selah Wa.
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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fishcrazy
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Sourdough
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Location: Tenino
Re: Herring Brines
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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.
Kris
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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?
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bullcanyon
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Sourdough
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Location: Lewiscounty
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:)
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Ripper
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Frontiersman
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Location: Arlington
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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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PolarBear
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Re: Herring Brines
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Reply #12 on:
June 26, 2010, 11:06:02 PM »
I add a touch of krill to mine as well.
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ICEMAN
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Re: Herring Brines
«
Reply #13 on:
June 27, 2010, 07:05:43 AM »
I prefer the sourcreme and dill....
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molṑn labé
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