Need Brine Recipe!

[Nomad]

I want to smoke some albies. I'm still searching for the "best" brine and technique/process for smoking. How about posting your favorite and lets check it out. Also, what's your favorite type of wood to use for smoking?

[NoSlack]

I only smoke the belly meat. Nice and greasy when it's done.

I let it soak for 3 days in teriyaki, brown sugar, liquid smoke and some salt. I never write down how much of each so every batch is different.

I'm going with hickory chips tonight. No idea what I've used in the past, the bag got tossed years ago.

Mike

[To The Limit]

I use equally parts of soy sauce, brown sugar and red wine. Soak it over night and use hickory chips in the smoker. Never had any complaint with this recipe.

[Nomad]

Red wine, hmmm thats a neat twist!

[Moo Fish]

A big bottle of tobasco or a jar of red chile pepper flakes. Apple wood since I have one in the yard....rt

[Sleigher]

Table salt
Brown sugar
Maybe some pepper if I remember
Some lemon juice If I have any
I like pecan chips but I don't think it matters
Brine it for 6-12 hours depending on what you feel like. The longer you brine the saltier the fish.
Make sure you have a big water bowl for your smoker.
Smoke it for around five hours depending on the size of your fish.

Peter