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Advice on dry curing and brining for smoked fish

post #1 of 2
Thread Starter 

Hey, 

 

Well, I finally went and bought myself the 22.5 Inch Weber Smokey Mountain.  I was talking with a fellow grill/smoking enthusiast who advised me to season my smoker before actually smoking with it. The owner's manual doesn't mention seasoning the unit. So, is it  solid advice, or can I proceed without it?  My real question is, both the dry cure and brine instructions for smoked haddock (Arbroath Smokies) call for an "80 degree" salt mixture.  I have no idea what that means, and I have searched high and low for an explanation.  Anybody have any ideas? 

 

Scott

post #2 of 2

Seasoning a smoker burns of manufacturing oils. Build a hot fire and let it go a couple hours then add a couple hunks of smoke wood and let it burn out. Some Oil the inside, like seasoning a Cast Iron pan.  Here is more details and info on Salt Brines for fish...JJ

 

http://www.smokingmeatforums.com/t/84156/seasoning-a-new-smoker

 

http://seafood.oregonstate.edu/.pdf%20Links/Preparation-of-Salt-Brines.pdf

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