We caught a mess of Brookies and wanted to smoke them.
Cousin said to brine them in Cure #1 , so I made the following brine.
1 Gallon water
1/2 cup non-iodized salt
1 cup brown sugar
1 tsp Prague powder ( pink salt ) ( Cure #1 )
It took about 3 gallons to cover them in a 5 gal bucket , weighted them down with a bowl.
Let set in the fridge for 6 days
Took them out and let em get a pellicle , then to the outhouse smoker with them. ( my wife said it looks like an outhouse , lol )
Outside temp was about 45 F , started the smoke at about 90 F.
Kept a heavy smoke going for 2.5 hrs and the interior of the smoker reached 160
Opened the door to goodness , DONE
I put them in the fridge for about 20 hrs and then vac packed them this morning.
![IMG_0611[1].JPG](/media/img_0611-1-jpg.348805/full?d=1507231628)
![IMG_0613[1].JPG](/media/img_0613-1-jpg.348807/full?d=1507231628)
![IMG_0614[1].JPG](/media/img_0614-1-jpg.348808/full?d=1507231628)
Deliciousness..............
Dwane
Cousin said to brine them in Cure #1 , so I made the following brine.
1 Gallon water
1/2 cup non-iodized salt
1 cup brown sugar
1 tsp Prague powder ( pink salt ) ( Cure #1 )
It took about 3 gallons to cover them in a 5 gal bucket , weighted them down with a bowl.
Let set in the fridge for 6 days
Took them out and let em get a pellicle , then to the outhouse smoker with them. ( my wife said it looks like an outhouse , lol )
Outside temp was about 45 F , started the smoke at about 90 F.
Kept a heavy smoke going for 2.5 hrs and the interior of the smoker reached 160
Opened the door to goodness , DONE
I put them in the fridge for about 20 hrs and then vac packed them this morning.
Deliciousness..............
Dwane
