Bob's Brine

Discussion in 'Fish' started by nh3b's, Jan 27, 2008.

  1. nh3b's

    nh3b's Meat Mopper SMF Premier Member

    I got this brine recipie from a friend of mine who passed away in 98. This is the only brine I have ever used and it does make some great beer drinking Salmon and Trout!

    Sharing this is the LEAST I can do from the knowledge I have gained since joining this site. Enjoy!

    1 Gal of water
    1 Cup of kosher salt
    1 Cup brown sugar
    1 tsp garlic powder
    1 tsp onion powder
    1/2 to 1 tsp tabasco sauce
    1 Cup soy sauce (sometimes I use a half and half of teriaki)
    1 bay leaf (sometimes 2)

    Heat to simmer and then let cool. Place fish in brine overnight or longer. Blot with a paper towel & airdry until tackey.

    smoke with 2 part apple and 1 part alder. Bob used to use 3 pans. After 2 pans of wood chips baste with equal parts of maple syrup and honey.

    I remember Bob had an electric smoker. Since I am inexpierienced with using lump and chips I have had success with a few oak and apple logs. This really comes out good. I hope everyone enjoys!
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you for the recipe nh! I will give it a try.[​IMG]
     
  3. nh3b's

    nh3b's Meat Mopper SMF Premier Member

    Oops, I forgot 1 more ingredient, 1 tsp lemon pepper.
     
  4. I plan on trying some tout fishing this year in north georgia and I love drinking beer so maybe ill have A chance to try it out. Thanks for recipie.
     
  5. venture

    venture Smoking Guru OTBS Member

    This looks like a pretty typical brine recipe, but with a few tasty twists thrown in. I will definitely try this one. Thank for posting it!
     
  6. I agree with you nh3b's,This is a great site with great people.

    Going to try this right now.
    Dont have any lemon/pepper so just poured in a little lemon juice in and some ground pepper!
     

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