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!
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!