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1 cup Non-iodized Salt
1 cup Brown Sugar
1 cup Soy Sauce
1/2 cup Cider Vinegar
1 tbs. Worcestershire Sauce
1 tbs. Onion Powder
1/2 tbs. Black Pepper
1 tbs. Paprika
1 tbs. Chili Powder
3 1/4 cup
Fill a large container with water. Add ingredients. Mix thoroughly until well dissolved. Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours. After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process. Try using Hickory or Mesquite wood chips with this brine when smoking your fish.
1 cup Brown Sugar
1 cup Soy Sauce
1/2 cup Cider Vinegar
1 tbs. Worcestershire Sauce
1 tbs. Onion Powder
1/2 tbs. Black Pepper
1 tbs. Paprika
1 tbs. Chili Powder
3 1/4 cup
Fill a large container with water. Add ingredients. Mix thoroughly until well dissolved. Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours. After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process. Try using Hickory or Mesquite wood chips with this brine when smoking your fish.
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