Orange Juice concentrate is my favorite base flavor for a brine.
Since my batch sizes of fish/brine differs each time, my amounts are sort of all over the board... In a nut shell though it's approx the following:
one or two cans orange juice concentrate
one can of water
half a cup of salt>>>>>>>>> I use roughly half of what the Little Chief recipes recommend
*edited later: scratched the below teaspoons, found the written recipe, use table spoons
cup of brown sugar
tablespoon garlic powder
tablespoon onion powder
I brine over night or longer in the fridge, depends on how convenient the smoking time is for my "busy" schedule LOL
Before I add the fish pieces, I taste the brine and almost always throw something else in... It's not any sort of exact science so just have fun with it!
I NEVER rinse my brine off of the fish, most recipes seem to recommend rinsing.
Apple wood is my favorite, two pans of chips for my fish.... when the smoke stops coming out from the first pan, dump the coal, load up more chips.
Smoking time: I might go as little as 2 hours in the smoker if I want a batch extra moist. Longer = dryer. variables, outside temperature, colder = a little longer, I smoke with the card board box still on the smoker, for safety reasons the manufacturer probably no longer recommends this.
Last night I smoked a Silver that filled my little chief, I didn't brine at all, just season to taste, pop it in the smoker, dinner in 2 hours about. Using leftovers for Zatarans salmon cakes, cream cheese salmon dip, and whatever else Robyn comes up with,,, smoked salmon in pasta> tomorrow.
I LOVE my 2 Little Chiefs, and they love me!
Last edited by MarkFromSea
on Sat Sep 03, 2011 9:46 pm, edited 1 time in total.
"Fish Hard and Fish Often!"