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Add a photoServings: 1
Ingredients
- 1 c. Non-iodized salt
- 1/2 c. Brown sugar
- 1/4 c. Lemon juice
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Onion pwdr
- 2 quart Water
Directions
- Fill a large container with 1/2 qt of hot water. Add in ingredients. Mix thoroughly till well dissolved. Add in the remaining 1 1/2 qts of water.
- Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution. Chill fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hrs, 1/2" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.
- 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 create indicating which it is ready for the drying and smoking process.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2372g | |
| Calories 485 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113286mg | 4720% |
| Potassium 403mg | 12% |
| Total Carbs 124.84g | 33% |
| Dietary Fiber 1.5g | 5% |
| Sugars 112.68g | 75% |
| Protein 2.47g | 4% |
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