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RENE'S SMOKED FISH BRINE Recipe

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This recipe for RENE'S SMOKED FISH BRINE, by , is from The Kurland/Stabrylla Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michele Kurland

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
1 cup soy sauce
3/4 cup brown sugar
1 1/2 tsp granulated garlic
1 tsp ginger
1 Tbsp sea salt

Don't use iodized salt ever for smoking anything

Directions:
Directions:
I put them in the fridge overnight in covered bowl then, when I pull them out I pat dry with a paper towel and put them skin side on the rack, don't rinse. I think I was running at 180F-200F with alder hickory combination and put chips in at the start and about halfway through the period. I think it took about 1 1/2- 2 hours to smoke. Don't overcook them. Enjoy. All smokers are different so just keep an eye on things and adjust the racks as you feel you should. Remember its a trial an error process, but this is a good brine.

Personal Notes:
Personal Notes:
I use kosher salt

 

 

 

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