Hello everyone, chasing opinions on whether its better to brine fish before you smoke them, what brine recipe's are good, how long to brine them for and also what woods give the best flavour in your opinions. TY all in advance
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| To brine or not to brine http://byap.backyardmagazines.com/forum/viewtopic.php?f=2&t=13614 |
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| Author: | julia_bites [ Sep 10th, '12, 18:58 ] |
| Post subject: | To brine or not to brine |
Hello everyone, chasing opinions on whether its better to brine fish before you smoke them, what brine recipe's are good, how long to brine them for and also what woods give the best flavour in your opinions. TY all in advance
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| Author: | Delgrade [ Sep 10th, '12, 20:34 ] |
| Post subject: | Re: To brine or not to brine |
as i just said in the brag thread, i did mine in brine and brown sugar and they were great i used hicory dust ( cause thats what came in the sample pack) the instructions said you can add garlic, ginger, chilli etc to the brine for different flavours but i havent had a chance to experiment yet Cheers pete |
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| Author: | keith [ Sep 11th, '12, 06:18 ] |
| Post subject: | Re: To brine or not to brine |
if you're cold smoking, it's really best to brine first...dark brown sugar is good for "fatty" fish.. i like plain sugar for mild fish.. but with hot smoking, a short brine and sugar dip is nice (15-30 minutes) but isn't "required" |
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| Author: | chillidude [ Sep 11th, '12, 07:53 ] |
| Post subject: | Re: To brine or not to brine |
+1 Keith 
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| Author: | Delgrade [ Sep 14th, '12, 20:28 ] |
| Post subject: | Re: To brine or not to brine |
ahhhh interesting, i did another 4 today and added garlic to the brine but i couldnt really see any benefit from it ill have to try without the brine some time too Cheers pete |
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| Author: | Amph [ Sep 14th, '12, 20:47 ] |
| Post subject: | Re: To brine or not to brine |
Am about to embark on the whole smoking thing soon too.. Adding garlic caught my attention.. that's what I add to things I can't add bacon to.. no benefit? there must be a way.. |
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| Author: | keith [ Sep 14th, '12, 22:08 ] |
| Post subject: | Re: To brine or not to brine |
to get that garlic flavor, put some garlic powder in with your woodchips.. add sprigs of thyme or rosemary.. i even put in sage leaves with the wood chips tea works well and adds a nice flavor as well smoke extra garlic with your fish,, makes a nice schmear oh, and i just had some smoked peppercorns.. they were great.. i've had smoked salt before, it's nice as well |
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| Author: | Simo [ Sep 15th, '12, 19:14 ] |
| Post subject: | Re: To brine or not to brine |
1 tablespoon of salt and 1 tablespoon of brown sugar for every litre of water, min 1 hour to overnight for the soak time. Works for me. |
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| Author: | orcy2010 [ Sep 15th, '12, 19:52 ] |
| Post subject: | Re: To brine or not to brine |
I just brined some fresh salmon for hot smoking 1/8th cup salt, 1/4 cup dark brown sugar, 500ml water. soak for about 5 or 6 hrs, hot smoke. was pretty decent, though I might cut the sugar a bit next time. |
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| Author: | orcy2010 [ Sep 15th, '12, 19:55 ] |
| Post subject: | Re: To brine or not to brine |
double post |
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| Author: | Delgrade [ Nov 29th, '12, 12:48 ] |
| Post subject: | Re: To brine or not to brine |
so a question for you folks. would smoked trout be right to freeze? had a bit of trouble with the freezer door being left open all day and now most of my trout have defrosted  ive smoked as much as i think i can eat in a week (good thing i like it ) but im wondering what to do with the rest ? should i smoke and then re freeze ? Cheers pete |
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