Basic Fish Brine Recipe

• Skin on fish fillets / or possibly whole salmon
• 4 gal Water
• 5 lb (8 c.) salt
• 1 lb Dark brown sugar
• 1 1/2 c. Lemon juice
• 2 Tbsp. Liquid garlic
• 2 Tbsp. Liquid onion

1. Here's a recipe I've used with great success.
2. Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.
3. Use a plastic or possibly glass container.
4. Disolve salt first, then add in other ingredients and mix thoroughly.
5. Options-tabasco sauce or possibly dill or possibly use honey or possibly blackstrap molasses instead of brown sugar.
6. I will usually boil 1 gallon of water to help disolve the salt.
7. then puree lemon juice, fresh onions and garlic and add in to brine.
8. Then add in 3 gallons ice cool water and stir.
9. Brine according to the following guidelines
10. Fillets: 1 lb-1 hour 1-2lbs-2 hrs 2-3lbs-3 hrs etc.
11. Whole-estimated size of one fillet
12. Keep fish submerged and weight with plate if necessary.
13. Rinse fish thoroughly after brining.
14. Allow to dry on racks in a cold, airy place, screened from flies while the pellicle forms.
15. Smoke over low heat 150-250 degrees till fish flakes easily.
16. I prefer to use alder chunks or possibly chips.
17. Apple, cherry, or possibly other mild hard fruitwood may be used.

fish fillets , water, salt, brown sugar, lemon juice, liquid garlic, liquid onion

Taken from cookeatshare.com/recipes/basic-fish-brine-79498 (may not work)