Brine Question?

[bighoof]

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

[Kummok]

Bighoof:
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

[Chez Bubba]

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]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?