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    You are in: Home / Recipes / Brine for Smoked Fish, Poultry or Meat. Recipe
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    Brine for Smoked Fish, Poultry or Meat.

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 5 mins

    5 mins

    12 hrs

    Demelza's Note:

    This is the brine recipe my Mom always used when smoking fresh lake fish, cornish game hens, chicken, porkchops, even duck or goose. It is an all purpose brine. Make sure your food is completely covered by the brine. Put a plate on top of it weighed down with a large clean rock (she had a rock reserved for this purpose) if needed. Soak in brine for 6 - 12 hours & then smoke according to any chosen recipe you are using.

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    Ingredients:

    Serves: 1

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together.
    2. 2
      Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions.
    3. 3
      Smoke using your desired recipe & wood chips.

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    Nutritional Facts for Brine for Smoked Fish, Poultry or Meat.

    Serving Size: 1 (3474 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1273.2
     
    Calories from Fat 0
    68%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 113351.8 mg
    4722%
    Total Carbohydrate 329.9 g
    109%
    Dietary Fiber 4.1 g
    16%
    Sugars 320.3 g
    1281%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    seasoning salt

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