Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Need a brine recipe for smoking fish??

I want to smoke some Amberjack and need a recipe for the brine.  After looking through the internet, i am finding some much different salt contents which doesn't sound right.  Does antbody have a proven brine recipe??  Thanks 

Comments

  • billyraybillyray Posts: 1,122
    Basic brine for us is 1 gallon water, 1 cup kosher salt and 1/2 cup sugar. Then to that add any herbs, spices or aromatics you like with the type of protein you are brining.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • billyraybillyray Posts: 1,122
    For fish we have used the basic brine recipe and added 2 sliced lemons, 1/2 cup chopped fresh dill and 1/4 cup/6 cloves coarsely chopped garlic. Combine everthing in a large pot, bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat and allow to cool to room temp. then refrigerate to cool to 40 degrees or less.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Charlie tunaCharlie tuna Posts: 2,191
    Thanks Billy, that sounds about like what i used to do years ago.  Think i used to add the fish to the brine for like 6 to 8 hours, then set it out at room temperature to get that slime on it before smoking?
  • JamieoroJamieoro Posts: 180
    I don't know thirdeye but this is his dry brine recipe I've used for smoke salmon with great success. Brine overnight and then rinse off and air dry in fridge for a few hours. Good for about 2.5 -3 lbs of fish
  • GramblerGrambler Posts: 143
    Rinse, rinse, rinse...did I mention don't forget to rinse.
Sign In or Register to comment.