04-01-2011, 02:21 AM
"Brining" is curing. The longer fish is "brined", the more "cured" it is. Now, if you plan to be keeping your smoked fish at room temperature for days on end (like the old pioneers had to) then you’d better soak them in a brine for a long time to make sure it is well "cured". But since the invention of refrigerators and freezers, long “curing” times are not required. I have heard some of you reply with “5-7 hours”, “over night or at least 8 hours”, “a good 12-24 hour soak”, and even “marinate 2 days”. Holly salt flats, Bat Man, that’s got to be some salty fish there!!!
I think that Gumbo called it the best when he said “4-6 hours for fillets”.
Personally, my recipe is for just two hours in the brine for fillets! What gives the fish the best flavors are the smoke and a good “rub”. Brining is over rated. Even though I have yet to smoke fish that haven’t been brined at all, I suspect they would taste great anyway.
One benefit to longer brine times is that the longer the brine, the more moisture goo that is pulled out of the meat … less dripping during smoking. My two hour method allows for much drip and goo. But then too, my method makes for a more moister delicacy.
Also, Gumbo suggested that you rinse the fish after marinating before smoking them. He is right on again. If a strong salty flavor is something you like, marinate longer and rinse less.
Again, a good rub makes all the difference. Here is a rub that I use. (I have to give Tube Dude the credit for the initial concept and mixture. I just changed it to my liking a little bit.):
•1 part black pepper
•1 part garlic powder (no more!)
•6 parts brown sugar
Attached is a copy of my smoking recipe, woods, smoker, heat control tricks, etc.
[signature]
I think that Gumbo called it the best when he said “4-6 hours for fillets”.
Personally, my recipe is for just two hours in the brine for fillets! What gives the fish the best flavors are the smoke and a good “rub”. Brining is over rated. Even though I have yet to smoke fish that haven’t been brined at all, I suspect they would taste great anyway.
One benefit to longer brine times is that the longer the brine, the more moisture goo that is pulled out of the meat … less dripping during smoking. My two hour method allows for much drip and goo. But then too, my method makes for a more moister delicacy.
Also, Gumbo suggested that you rinse the fish after marinating before smoking them. He is right on again. If a strong salty flavor is something you like, marinate longer and rinse less.
Again, a good rub makes all the difference. Here is a rub that I use. (I have to give Tube Dude the credit for the initial concept and mixture. I just changed it to my liking a little bit.):
•1 part black pepper
•1 part garlic powder (no more!)
•6 parts brown sugar
Attached is a copy of my smoking recipe, woods, smoker, heat control tricks, etc.
[signature]