Smoker Brine

[fishleclair]

Well here is my mix that I sit my trout in for 24 Hours before sending it to the smoke house. I have a Bradley Smoker...Ole girl is roughed up but still puts out a smoke at 150 F I think...I can get it to go cooler but I finsh my fish in the fridge (Cool Dry)

My Mix is as follows right from my own noggen...

1/2 C Coarse Salt
1/2 C Maple Syrup (Gunna try Honey next time ;D)
1 C Brown Sugar
5 C Water
1 TBSP Soy Sauce
1 TBSP Crushed Garlic (Stuff ya can buy in jars)
1 TBSP Fish Rub (I use Tyee Fish Rub)
1 TBSP Chilli Powder
1/4 TSP Cumin
1 TSP Basil
1/2 Large Onion just chunked

Mix all the stuff in a Pot and bring to a boil, Take off the heat and mix it up. Put in Fridge to cool and once cold add fish. I did 2 Lake trout that were about 3 LBS each and I had LOTS of brine!!

Smoke it how ya like it!! GUnna use this on some Bear this year and make some ole school Jerky!!! Maybe some deer and Moose if the Stars Line up right!!Gunna do lots of smokkin if it all goes well.

[lookout]

be careful with the bear. You have to follow the same precautions with a bear as you do with pig. These wild animals are prone to trichynosis infections (and I have seen the worms in most bears that I or others have butchered). The infection is killed when you bring the meat up to a temperature of 165 degrees Farenheit. Most smokers don't come up to this temperature.
This is the reason most sausage makers advise to bring the internal temperature of the meat up to that temperature. The parasite dies at somewhere around 150 degrees IIRC.

At the grocery store, they will sell "certified pork" which is essentially flash frozen pork, down to a certain temperature for a certain amount of time. This also kills the parasite, though I don't remember the temps and times.
IIRC and you freeze your meat down to around -20 C, then in 20 days its free of trichynosis.

if you're making jerky - its probably best to freeze the hell out of the bear for a month or better before you make it.

[stickbowhntr]

my brinkman does get to 165 plus but one thing you must remember ---its the internal temp of the meat that needs to be that warm and the temp guage is just pot temp...yep got to keep that temp a while to get internals that warn and bear is a questionable thing .

[cowdawg]

Yes.... the main factor with smoking large chunks of meat is the Internal Temperature! Buy yourself a good quality temperature probe so you can monitor the temps, while you smoke. Once the internal temp. reaches the recommended degree, the meat is considered safe to be done.

I have a battery operated Sunbeam with the digital readout. Works very well. But there are many other models out there to. I think Polter (sp) is another good model.

[fishleclair]

I know about the Bear issue... Been chewin on them sice I was a Young Fart.....Thanks for the info....

[Canadian trapper]

Thanks for the info on bear meat guys. Thanks for the brine recipe fish. I have a laker in the freezer and I was looking for a good recipe.
The Canadian Trapper

[fishleclair]

Got 2 Moire Lakers to smoke up.......Going into the brine today and into the Smoker tomorrow!!!

[TRAPnHUNT]

It's just my own humble suggestion here but try using ground allspice and orange halves in your brine. It adds a good taste to it.

[fishleclair]

Thanks Trap...Ill add ORanges next time..I subbed the Maple Syrup this time with Honey and put 1/3 Satl instead of Half cup...

[stickbowhntr]

That recipie looks good, but where is the dry mustard? LOL...I never marinate without that in my mix.

[fishleclair]

Jul 24, 2011 21:32:49 GMT -5 stickbowhntr said:

That recipie looks good, but where is the dry mustard? LOL...I never marinate without that in my mix.

I use cumin instead! Mustard sounds good!! I always look at my squeeze mustard and think i may use that next time to see!

[lookout]

Jul 24, 2011 21:32:49 GMT -5 stickbowhntr said:

That recipie looks good, but where is the dry mustard? LOL...I never marinate without that in my mix.

I often use dry mustard in recipes but for the life of me, don't know what it does? can you tell me?

[stickbowhntr]

Honestly , I can't say for sure . BUT, to my taste it brings out the flavors more, kind of like salt does. I use it in chowders with fish , with meats esp BEAR and I AM not REALLY A mustard GUY. I MEAN I never USE ON A SANDWICH,