Quote:
Originally Posted by Isopod
Keep it simple:
- one gallon cold water (I use one U.S. gallon, but not much difference if you want to use imperial measures
-2 cups salt (coarse, non-iodized is best)
-1 cup brown sugar (more or less to your preference, I usually omit entirely)
-1/3 cup lemon juice (easiest to use bottled RealLemon or equivalent)
For most fish fillets, marinate one hour. If you catch xtra big lunkers, maybe add up to another hour. For Alberta whitefish and for store-bought BC salmon fillets, I use one hour. Drain and smoke to perfection.
Works great on turkey and chicken too -- marinate 2 hours for turkey.
I don't rinse the fish before smoking, just drain and smoke. That makes the end product fairly salty, which I like, but if you are on a reduced-salt diet then rinse accordingly. If you can't get the temps high enough in the smoker to cook the fish properly, finish cooking it in the BBQ or oven. But smoke for 2.5 to 3 hours first.
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Iso, what marinate time do you use for goose and duck breasts? I was soaking them for 12 hours. But, I found myself having to cut way back on the salt because they were drying out too quickly in the smoker, which I put down to too much salt in the brine. I wonder if a short marinate would help fix the drying out problem instead of cutting back on the salt?