brine fish before smoking?
Posted May 07 2011 - 07:37 AM
put it right on the grate- I know you dont wrap it in tinfoil but do you put it on something (wood plank)?
Posted May 07 2011 - 08:33 AM
Posted May 07 2011 - 08:55 AM
Posted May 07 2011 - 09:40 AM
What he ^ said, but I go about equal parts kosher salt to brown sugar.
After rinsing and patting dry, you need to let it dry for quite awhile to form a pellicle. Putting it in front of a fan speeds this process up somewhat.
BTW, the brine is a "dry brine"..........have done a wet brine once or twice but I find it makes the end product too salty.
Posted May 07 2011 - 09:43 AM
Other folks will baste with honey, maple syrup, molasses, and other stuff.
Posted May 07 2011 - 09:57 AM
Posted May 21 2011 - 08:52 PM
just did these today as a matter of fact. first half of a 16 fillet batch.
Posted May 23 2011 - 08:34 AM
"Depend not on fortune, but on conduct."
Posted May 23 2011 - 12:15 PM
tried the haddock and it was good but not as good as the basic baked varieties I have made/had in the past.....
seems to me that I will stick with the oily fish and chicken, beef, pork for the smoker....
Posted May 25 2011 - 01:27 PM
but then again, if you aren't doing it enough to master, it may not be worth it...
Posted May 25 2011 - 02:49 PM
I'm gonna give bluefish a shot, god knows I get enough of those bastages...