10-03-2011, 11:54 PM
You can get some "packaged" brines if you wanna play is "safe". But I like to control my salt more.
Salt, Sweet, and Spice - that's all it takes. Check some of TDs posts - think I linked you to his Catfish PDF before, or maybe that was your bro!
Personally - I don't "measure" so much as "allocate" - part is parts. One part black pepper, 2 parts sugar (I like brown, more complex - and sticky!), 1/2 part salt (I like ocean-Sea Salt). Garlic and or Onion (I like flakes). A pinch of Oregano, and dash of Cayenne. From there - the experimentation begins.
BUT - don't oversoak in a brine - overnight is plenty. I usually mix beer/water for the solution. But - one of TDs recipes doesn't add liquid - the salt draws moisture out of the fish naturally.
One of the keys is the motto "low and slow". Low heat, long time. When smoking - most of the smoke flavor will be absorbed in the early stages, but once the meat is seared - it won't really take on much more smokey flavor. So preheat, and prime your smoker so it's rolling before you add your fish, or other dish. I'll keep it down to 200, and let the good times roll!
I'll bet some of those big cutts and small macks make a purdy tasty treat!
Salt, Sweet, and Spice - that's all it takes. Check some of TDs posts - think I linked you to his Catfish PDF before, or maybe that was your bro!
Personally - I don't "measure" so much as "allocate" - part is parts. One part black pepper, 2 parts sugar (I like brown, more complex - and sticky!), 1/2 part salt (I like ocean-Sea Salt). Garlic and or Onion (I like flakes). A pinch of Oregano, and dash of Cayenne. From there - the experimentation begins.
BUT - don't oversoak in a brine - overnight is plenty. I usually mix beer/water for the solution. But - one of TDs recipes doesn't add liquid - the salt draws moisture out of the fish naturally.
One of the keys is the motto "low and slow". Low heat, long time. When smoking - most of the smoke flavor will be absorbed in the early stages, but once the meat is seared - it won't really take on much more smokey flavor. So preheat, and prime your smoker so it's rolling before you add your fish, or other dish. I'll keep it down to 200, and let the good times roll!
I'll bet some of those big cutts and small macks make a purdy tasty treat!