Beer Drinker's Brine For Fish
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Beer Drinker's Brine For Fish
  Beer    Fish  
Last updated 6/12/2012 1:08:13 AM. Recipe ID 34606. Report a problem with this recipe.
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      Title: Beer drinker's brine for fish
 Categories: None
      Yield: 1 Servings
 
      1 c  Non-iodized salt
      1 c  Brown sugar
      1 c  Soy sauce
    1/2 c  Cider vinegar
      1 tb Worcestershire sauce
      1 tb Onion powder 1 T garlic
           -powder
    1/2 tb Black pepper
      1 tb Paprika
      1 tb Chili powder
      3 c  Water
 
  Fill a large container with water. Add ingredients. Mix thoroughly
  until well dissolved.
  
  Immerse prepared fish chunks, filets or small whole fish completely in
  brine solution. Refrigerate fish in brine solution. Brine chunks of
  fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about
  4 hours, and for thinner filets or pieces 2-3 hours.
  
  After brining, always rinse your fish with plenty of fresh water. Pat
  the fish dry, and allow them to air dry for about 1 hour. This will
  cause a "pellicle" (a tacky glaze on the fish) to form indicating
  that it is ready for the drying and smoking process.
  
  Try using Hickory or Mesquite wood chips with this brine when smoking
  your fish. courtesy of: starfishcons@starfishcons.com
  




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Recipe ID 34606 (Apr 03, 2005)

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