Re: Want to try smoking a broofish
Here's a brine I've used for 25+ yrs:
2 qts. water 2 cups kosher salt 3/4-1 cup brown sugar 3/4-1 cup dark molasses 1/2-3/4 cup lemon or lime juice(I like Key Lime lime juice) 3-4 tbsp. garlic juice 3-4 tbsp. onion juice 1-2 tbsp. hot sauce or to taste I use this for Boston Macks, tuna chunks and bluefish chunks. With the blues, I cut dark meat out, then cut filets into 2" pieces, keep submerged in pot in the fridge 24 hrs., macks & tuna overnight in fridge submerged. With all the fish I did I microwaved 'em for 6-7 minutes, patted dry, then placed in smoker for 1-2 hrs. used alder, apple, cherry or a combination for one plates worth of smoke. I didn't/couldn't wait for them to smoke/get done for eight hours, ergo the micro... After marinating I strain it into a plastic container and freeze it 'til next time, sometimes it's 10 months and it's still good, just add a bit more molasses, sugar, juices & tabasco to replace what was used previously. Agree with Rocky and Shrimpy, they're right on... |
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