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Author Topic: DRY BRINE FOR FISH AND SHELL FISH  (Read 2471 times)

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March 03/25/07, 01:30:51 PM

Offline holdemtwice

  • Master Outdoorsman
  • Posts: 690
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  • BURNSVILLE
DRY BRINE FOR FISH AND SHELL FISH
Again i got this out of a smoking book and changed a few things to suit my taste buds. i hope you enjoy this one.
   

   1/2 cup of salt
   1/2 cup sugar
   1/2 cup brown sugar
   1 tablespoon white pepper
   1 tablespoon  of paprika
   1 teaspoon of dry thyme
   

  a few pounds of fresh  fish filets  or shellfish (ten or so )
 mix the  ingredients in  a bowl.  fort thinner filets  or shrimp , coat all sides  for larger filets leavethe skin on and sprinkle the brine evenly on the flesh side . stack the filets  skin to skin  and flesh to flesh . cover in plastice wrap and refridgerate for 48 hours. wipe the brine off.
 let fish stand till room temp is acheived. there should be a translucent film on the meat. smoke for two hours in a 250 degree smoker.
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