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Need a brine recipe for smoking fish??

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Charlie tuna
Charlie tuna Posts: 2,191
in EggHead Forum
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 
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  • billyray
    billyray Posts: 1,275
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    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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • billyray
    billyray Posts: 1,275
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    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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    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?
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  • Jamieoro
    Jamieoro Posts: 180
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    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
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  • Grambler
    Grambler Posts: 153
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    Rinse, rinse, rinse...did I mention don't forget to rinse.
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