*  Exported from  MasterCook  *

                       TWO BRINES FOR SMOKING FISH

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BRINE #1-----
   4       c            Water
     1/2   c            Salt
     1/2   c            Sugar
                        Plus your choice of
                        Flavorings
                        -----BRINE #2-----
   4       c            Water
   1       c            Rock salt
   2       c            Brown sugar
   1       c            Salt, regular or curing
                        Plus your choice of
                        Flavorings

  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.
 


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