So I need some help with my brine.
I plan on using this recipe for the brine:
½ gallon of water at room temperature
1 cups Kosher salt
½ cup brown sugar
1/6 cup lemon juice
1½ tsp garlic juice (or 1½ tsp garlic powder)
1½ tsp onion powder
1½ tsp allspice (it's best to sift this into the water to avoid clumping
1 teaspoons black pepper
This is the brine I’ve been using forever, credit to another here that I can’t recall the name of.
Anyways, the plan is to do the smoke Wednesday morning. However I’m going over to a buddy’s house Tuesday night and will set up there.
The question is, is it ok to brine on Tuesday night for the recommending time (1-2hours) and then maybe pull out and put in baggies still wet in fridge till morning? I would then do the pellicle thing at that point prior to smoking. I suppose I should rinse fish after it comes out of brine?
I’m trying to do as much as I can ahead of time. I’ve already mixed the first batch of brine but haven’t put fish in. I just plan on doing that tomorrow night, or i could bring the brine with me.
Thoughts? Usually it’s easy doing at home but the plan is to do it over there, which is kinda putting me out of my element.
I plan on using this recipe for the brine:
½ gallon of water at room temperature
1 cups Kosher salt
½ cup brown sugar
1/6 cup lemon juice
1½ tsp garlic juice (or 1½ tsp garlic powder)
1½ tsp onion powder
1½ tsp allspice (it's best to sift this into the water to avoid clumping
1 teaspoons black pepper
This is the brine I’ve been using forever, credit to another here that I can’t recall the name of.
Anyways, the plan is to do the smoke Wednesday morning. However I’m going over to a buddy’s house Tuesday night and will set up there.
The question is, is it ok to brine on Tuesday night for the recommending time (1-2hours) and then maybe pull out and put in baggies still wet in fridge till morning? I would then do the pellicle thing at that point prior to smoking. I suppose I should rinse fish after it comes out of brine?
I’m trying to do as much as I can ahead of time. I’ve already mixed the first batch of brine but haven’t put fish in. I just plan on doing that tomorrow night, or i could bring the brine with me.
Thoughts? Usually it’s easy doing at home but the plan is to do it over there, which is kinda putting me out of my element.