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Discussion in 'Messages for All Guests and Members' started by dwags55, Dec 29, 2010.

  1. dwags55

    dwags55 Newbie

    I am a newbee so please be gentle with me. My ? is can I use wine instead of water to make my brine for curing fish for smoking? Years ago I had a charcoal smoker & didn't know about brine to cure your food to smoke so any info would be apprecitated. I didn"t know you could get sick if the food hadn't be cured. Thanks
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Yes you could use wine in a brine .Don't know that i'd use it to replace all the water though. may be a little strong taste
  3. yeah You could use some but I think if you substituted outright it would A. make it too strong B. probably break the fish down if it was in there too long.
  4. BandCollector

    BandCollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    I use wine in my brines frequently...only as a flavor enhancer...not a substitute for water.

    Happy New Year,  John
  5. dnovotny

    dnovotny Smoke Blower

    old saying -- i cook with wine  and sometimes i drink it too.... as i winemaker  i use  wine  for sauces, glazes, mobs ect.. it add favor,,
  6. bbally

    bbally Master of the Pit OTBS Member

    I believe it is "I cook with wine.... sometimes I put it in the food too."
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you smoke the fish with heat it will be safe to eat. You don';t need to brine it. It has to follow the 40-140-4 rule. Which is the internal meat temp cannot be between 40 & 140 degrees for more than 4 hours. If you are talking about cold smoking then it needs to be cured or brined with curing salt if it is to be considered safe. I've tried using wine in different cooking situations, but end up drinking most of it instead of using it in my recipes.  [​IMG]
  8. dwags55

    dwags55 Newbie

    Thank you folks for your input it's been a big help
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    BTW, unlike many other forums, here we are totally committed to helping us all succeed, new, seasoned and old-handers alike.  The only wrong question is the one never asked!  Thank you for asking, I learned as well as others too!  The greatest gift to receive is the opportunity to give!
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well said Pops!
  11. dnovotny

    dnovotny Smoke Blower

    lol..lol..both saying  works  depending  if you are cooking or partying...or  both..
  12. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Wine can start to break-done most any type/cut of meat, depending on the strength and time left in the brine. Same goes for any liquid that has vinegar, acid,.. you get it.