Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
ter to make 1 gallon brine.
Place the pork rack
About one hour before smoking, make the dry rub. Combine
b>for 10 to 15 minutes until everything is well dissolved. Pour brine
Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.
our.
Marinate fish in brine for 12-24 hours, stirring or
he salmon fillet in a brine solution for at least 4 hours
Combine all ingredients in a glass or non-reactive bowl.
Filet Salmon or Trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air, seal and place in the fridge, turning every so often.
Brine for at least 8 hours, up to 24 hours.
Remove from brine, rinse, pat dry and now you are ready to smoke.
For brine: Heat to a simmer about
lastic container for a turkey breast).
Pour cooled brine over poultry
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
boil. Then remove the brine from the heat, cool to
oom to absorb the brine properly.
For the brine: in a large
very pretty).
Pour brine over veggies then let cool
Dissolve salt in small amount of hot water.
Add to gallon of water and rest of ingredients.
Heat to boil and let cool.
Let your fish soak overnight in brine and smoke over hickory chips or chips of your choice.
Marinate overnight.
Rinse fish thoroughly and let air dry approximately 1 hour.
Smoke 4 to 6 hours depending on size of fish.
Pierce skin before smoking.
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
nd Thyme;half for the brine and half for the herb butter.
urkey in bags, pour in brine and remaining 1 1/2
our cooled brine mixture over. Allow meat to brine, refrigerated for at least