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Smoked Fish Brine

Ed Jones
Ed Jones Posts: 1
edited November -1 in Sauces, Rubs, Marinades

Ingredients

• &#189 Cup - Non-iodized salt• &#189 Tbs - Red pepper power
• 1 Cup - Brown sugar• 1 Tbs - Tabasco
• &#189 Cup - Vinegar• 2 Tbs - Lemon juice
• 1 Tbs - Worcestershire sauce• 1 Tbs - Black ground pepper
• 3 Clove - Minced garlic
• 1 Tbs - Onion power

Instructions

Mix in bowl. Let fish marinate overnight in the refrigerator. Rinse under cool water, pat dry and let set for about an hour before smoking.

Prepare smoker and heat up to 165 to 175 degrees. Place a drip pan under fish with water or other non alcohol liquid. The wood chips (alder, cherry or both, or apple) should be soaked about an hour in water or some sweet liquid. Place the wood chips on the charcoal and let the wood smoke for about 10 minuets before placing the fish on the grill. Insure that the fish is not placed over direct heat.

Notes

Number of Servings:

Time to Prepare:

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