I am a brine heretic...I don't wash my brine off as it is an important part of the final product. Dark soy sauce and brown sugar and water. I don't have measurements. Brine simply needs to be tolerably salty and sweet by taste before the fish goes in. Overnite in the fridge and in the Big Chief racks for up to 24 hours dependent upon fish chunk thickness and outside temps. No rinsing off brie or air drying. I will use 3 or more pans of chips....I like lots of smoke to hit the product. Final product is a semi-dry to dry smoke with a smokey sweet and salty candy coating on the outside. Never had a complaint in 20 years. One note though is that this works best with thinner chunked fish. If you are going to use this method for Chinook slice the chunks narrower like at an inch and lay them on their sides. Use an oil spray on your racks also....I prefer grapeseed oil or something similar.
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Re: Brine for smoked Fish
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One note though is that this works best with thinner chunked fish. If you are going to use this method for Chinook slice the chunks narrower like at an inch and lay them on their sides. Use an oil spray on your racks also....I prefer grapeseed oil or something similar.
