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Wet Brine #2 For Brining Fish
Ingredients:
kosher salt
1 large egg
sugar
OR brown sugar
OR honey
10 pounds meat -- poultry, fish or
-- shellfish, up to 12
Instructions:
TO PREPARE: Pour 1 gallon cold water into a nonmetallic kettle or
bucket. Stir in 2 cups kosher salt. Add the egg in its shell to the
salted water. If egg does not float, add additional salt, 1 tbs. at
a time (keeping track of how much salt you add), until egg floats
to the surface. Remove egg, then add enough sugar to equal the amount
of salt you have already added; stir to dissolve. Add meat, poultry,
fish or shellfish of choice, making sure that the food is submerged.
Transfer kettle to the refrigerator and let stand for Brining time
specified in Guide to Brining and Smoking, page 61 Remove meat of
fish from brine; reserve and refrigerate brine for another use another
time. Let meat or fish stand at room temp until a translucent glaze
or pellicle forms on its surface, about 1 hour. Then smoke for period
specified in Guide to Brining and Smoking, page 61 Makes 1 gallon.
This brine can be stored in the refrigerator and reused 3 times, as
long as each time, it is used to brine only the same food. Posted
to the BBQ List by Carey Starzinger on Mar 27, 1996. |
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