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#1 |
Senior Member
Join Date: Feb 2010
Location: Clairemont
Posts: 813
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Smoking Fish - Looking for a good brine
thanks, Nic
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#2 |
Senior Member
Join Date: Aug 2012
Posts: 1,823
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Soy sauce
Water Sea salt Brown sugar Apple juice or beer. Let it soak overnight and smoke for a couple hours on low I know you don't care what I think but that should get you started. Hard to fudge up smoked fish.
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#3 | |
Senior Member
Join Date: Sep 2012
Location: San Diego
Posts: 732
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Quote:
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#4 | |
Senior Member
Join Date: Jun 2014
Location: Clairemont
Posts: 175
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Quote:
Use a similar combo for pork chops |
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#5 |
Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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I use the same recipe - except I mix in honey to the pot as well as brown sugar, and add a six pack of Vernor's Ginger ale for the liquid.
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#6 |
Member
Join Date: Dec 2008
Location: Chula Vista, Ca
Posts: 85
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Damn and I thought I had a big smoker.
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2013 Dune PA-14 2014 Slayer Propel 13 Navy Senior Chief Retired |
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#7 |
Senior Member
Join Date: Mar 2014
Location: Newport Beach
Posts: 219
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Here's a tip for awesome smoked salmon...., after it's been on the smoker for an hour and a half, baste it with some apricot jam that has been melted down in the microwave (takes less than a minute to melt down). Brush it on and then close up the smoker for the last 30 minutes. It comes out awesome!!!
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#8 |
Senior Member
Join Date: Jul 2006
Location: Fullerton
Posts: 1,358
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Related Question
Here is a related question: When you put fish in your smoker do you find that it gives a slight fish flavor/scent to other foods you cook in the same smoker? I do ribs and pulled prork regularly but have been hesitant to use my regular smoker for fish out of fear that future meats will be compromised.
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#9 | |
Senior Member
Join Date: Mar 2005
Location: Richland Oregon
Posts: 1,547
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Quote:
Ive never noticed and I do A LOT of Sausage, pulled meats, and ribs. I think the low temps and heavy smoke help from having fishy flavors adhere to the smoker. |
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