Author Topic: Fuzzy Bear’s brine recipes  (Read 660 times)

Offline mevswild

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Fuzzy Bear’s brine recipes
« 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

Offline watchdog56

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Re: Fuzzy Bear’s brine recipes
« Reply #1 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.

Offline Gafala

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  • Gem faceter by choice, BBQ Smoker by heart.
Re: Fuzzy Bear’s brine recipes
« Reply #2 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!”

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Offline TedEbear

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Re: Fuzzy Bear’s brine recipes
« Reply #3 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

Offline watchdog56

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Re: Fuzzy Bear’s brine recipes
« Reply #4 on: February 09, 2018, 05:26:09 am »
I have never done these but is the skin on or off when brining?

Offline mevswild

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Re: Fuzzy Bear’s brine recipes
« Reply #5 on: February 09, 2018, 05:41:26 am »
Thanks so much everyone!
Watchdog skin off in my experience

Offline Salmonsmoker

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Re: Fuzzy Bear’s brine recipes
« Reply #6 on: February 09, 2018, 08:25:52 am »
watchdog, I scale and leave the skin on for brining and smoking and vac packing.
Give a man a beer and he'll waste a day.
Teach him how to brew and he'll waste a lifetime.