Steelheader159bm's Brine Recipe
Written by stellheader159bm   
Monday, 10 January 2005 05:56
I use a brine made up of:

2 gallons water in plastic bucket
2 cups Kosher salt
3 cups Brown sugar
2 tablespoons Worchestershire sauce
couple of good shakes of smoked salt

My biggest difference is that I only soak the fish in the brine for 1 1/2 hours. Since I skin my filets and remove the dark meat, they will absorb the ingredients a bit faster. I'll smoke the fish for anywhere from 2 to 4 hours. Smaller, thinner pieces will smoke up faster so I put them on the top rack so that I something to munch on while the larger pieces finish up. Some of my friends like the fish to be almost jerky like, so I make some for them. The other pieces come out with the beautiful brown color but they are nice and moist inside. I used to let the fish stay in the brine for much longer periods of time but over the years I found that I really don't need to.
 
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