Author Topic: Brine Question?  (Read 3428 times)

Offline bighoof

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Brine Question?
« on: February 20, 2004, 03:51:37 am »
I usually use a smoked salmon reciepe that uses a gallon or so of water plus ingredients. So now I want to try a soy sauce based brine, but it only calls for 2 cups soy and 2 cups water plus ingredients. Thats not enough to submerge a whole smoker worth of fish. So do I just add more water? Add equal amounts of water and soy? Or double the whole brine(soy, water, and ingredients)?

thanks jeff

Offline Kummok

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Re: Brine Question?
« Reply #1 on: February 20, 2004, 07:13:25 am »
See brine recipe for Bradley Smoke Alaskan Salmon in the "Fish" topics......I use a ratio of 1 qt soy or teriyaki per 1 gallon of COLD water. Because of the large batches of fish I process, I'll usually make 3-4 gallon batches, keep very cold with ice, use twice (in the smae day) and toss. Doesn't mean the taste is ideal for you but it works well for my taste and has converted some of my absolutely NON-fish eating friends![:p]

Kummok @ Homer, AK USA

Offline Chez Bubba

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Re: Brine Question?
« Reply #2 on: February 21, 2004, 01:51:20 am »
Converted me too! I used to think salmon sucked if it wasn't raw. The K-man changed my perception forever & now I have a new learning mission.[8D]

Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?