Smoking Brines

[FOD]

A brine is liquid and has a higher ratio of salt to sugar. A cure is dry and has more sugar to the ratio. Curing fish is a longer process and you want to press as much air out of whatever your wrapping the fish in. Foodsavor bags work great for curing. Just thought I'd chime on what I know about it. I once made a cured steelhead tar tar and it pretty much spoiled me on eating red flesh fish forever, to say the least. Take the curred fillets and mince them up along with minced shallots, chives garlic, lemon,dill and some olive oil and black pepper. Slice and toast off some baguettes and your in business. You can add a little sriracha if you like alittle heat. Also you can add a little sesame oil to the batch for a little more authentic effect.
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