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Two Brines For Smoking Fish

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TWO BRINES FOR SMOKING FISH
 Categories: Seafood
      Yield: 1 Servings
 
MMMMM--------------------------BRINE #1-------------------------------
      4 c  Water
    1/2 c  Salt
    1/2 c  Sugar
           Plus your choice of
           Flavorings

MMMMM--------------------------BRINE #2-------------------------------
      4 c  Water
      1 c  Rock salt
      2 c  Brown sugar
      1 c  Salt, regular or curing
           Plus your choice of
           Flavorings
 
  It is recommended that you rub in flavorings just before putting the
  fish into the smoker, although you can also put flavorings into
  either of the above brines; in other words you can prepare a brine
  marinade flavored with garlic, shallots, tarragon, dill, thyme, or
  whatever you fancy. After brining in the flavored brine, fish should
  washed off and dried before smoking.
  
  Smoked fish will keep for a solid year, at least if they are frozen in
  airtight plastic bags from which the air has been exhaled.
 
MMMMM

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