Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
BRINE #1
- 4 c Water
- 1/2 c Salt
- 1/2 c Sugar
- Plus your choice of
- Flavorings
BRINE #2
Preparation
It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
