Brine for Smoked Fish, Poultry or Meat.
"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."
- Ready In:
- 12hrs 5mins
- Ingredients:
- 5
- Yields:
-
1 batch
- Serves:
- 1
ingredients
- 354.88 ml brown sugar (packed)
- 236.59 ml coarse salt (pickling or any non-iodized)
- 2838.0 ml water
- 44.37 ml seasoning salt (Lawry's)
- 14.79 ml cinnamon
directions
- Mix all ingredients together.
- Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions.
- Smoke using your desired recipe & wood chips.
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RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.
