BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: mevswild on February 08, 2018, 07:41:33 am

Title: Fuzzy Bear’s brine recipes
Post by: mevswild on February 08, 2018, 07:41:33 am
Does anyone have access to Fuzzy Bear’s brine recipes from the susanminor site?
Never got the chance to download them and wish I did
Thanks
Title: Re: Fuzzy Bear’s brine recipes
Post by: watchdog56 on February 08, 2018, 08:26:45 am
I was able to find it I hope;
Default Salmon Brine/Marinade #1

Salmon Brine Marinade
From Fuzzybear

Brine:
1/2 cup salt (your choice)
2 cups brown sugar
6 cups water
Stir till mixed in a large bowl or pan.

(We like our fish less on the salty side and more on the sweeter side.)


Fish:
2 - 2 lb. fillets cut into 1-1/2 inch wide (across the fillet) strips.
Cut fish into strips, place in brine and cover with a plate (keep all the fish in the brine.)
Soak from 6 to 24 hours.
Smoke at 150°-170° F. for up to 4 hours with either maple or apple wood.
Title: Re: Fuzzy Bear’s brine recipes
Post by: Gafala on February 08, 2018, 09:01:31 am
From by Fuzzybear


After receiving great reviews for his first Salmon Brine/Marinade recipe by Bradley Smoker Forum members, Fuzzybear out does himself with Salmon Brine/Marinade #2.

Salmon Brine/Marinade Ingredients:
1 quart water
1/2 cup salt
3/4 cup honey
1/4 cup rum
1/4 cup lemon juice
10 whole cloves – crushed
10 allspice berries crushed
1 bay leaf

Directions:
Mix all ingredients in a non metal container. Make sure that the salt is completely dissolved. (Try crumbling the bay leaf for increased flavor.)

Fish Preparation:
Cut 2 pounds of fillets into 1-1/2 inch wide (across the fillet) strips. Place strips in brine and cover with a plate (keep all the fish submerged in the brine). Soak from 2 to 12 hours. Remove fish from brine, and place in a single layer on drying racks - leaving some space between each piece. Air dry in the refrigerator until a pellicle forms, the salmon will feel tacky to the touch.

Smoking Directions:
Smoke at 170°-180° F. for approximately 1 1/2 hours with either maple or apple wood.

Fuzzybear’s comments:
“Ok, yanked them off after 1 1/2 hours - temp was between 170 and 180 and they are tasty - better than I would have expected.
Light flavor from the rum - not to salty and not to sweet - try it, you'll like it!”

Title: Re: Fuzzy Bear’s brine recipes
Post by: TedEbear on February 08, 2018, 01:48:13 pm
Does anyone have access to Fuzzy Bear’s brine recipes from the susanminor site?
Never got the chance to download them and wish I did
Thanks

You can still d/l the susanminor recipes from the link below. Look in there for two links to GSReader v2.8 and Recipe V5.

Recipe Site (http://forum.bradleysmoker.com/index.php?topic=37229.45)
Title: Re: Fuzzy Bear’s brine recipes
Post by: watchdog56 on February 09, 2018, 05:26:09 am
I have never done these but is the skin on or off when brining?
Title: Re: Fuzzy Bear’s brine recipes
Post by: mevswild on February 09, 2018, 05:41:26 am
Thanks so much everyone!
Watchdog skin off in my experience
Title: Re: Fuzzy Bear’s brine recipes
Post by: Salmonsmoker on February 09, 2018, 08:25:52 am
watchdog, I scale and leave the skin on for brining and smoking and vac packing.