Smokin-It User Forum!
Recipes => Fish => Topic started by: steve g on July 29, 2017, 05:32:25 PM
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I've used this brine recipe for many years, I got it from steelheader.net . If you find it too salty, you can use 2/3 to 3/4 of the salt shown. I smoke with alder chips.
When I know I'll be eating most of it, I'll sprinkle some cayenne pepper just before smoking, but I have never had a complaint when I put it in the brine (barely detectable mild heat). Mapeline is a brand name for an extract used to make maple syrup at home, it is worth the effort to find it.
Granny GutZ Smoked Fish Recipe
(Family Secret)
In a 5 gallon bucket -
1 Gallon warm water
2 Cups salt (I use morton's table salt)
2 Cups Brown Sugar
4 Tablespoons garlic powder
8 Tablespoons onion powder
2 ounce bottle of mapeline
1 1/2 cups Karo Corn Syrup
Steve in Roseville, MN
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I am not being negative because as you say you have used that brine for years....
But have you considered substituting pure maple syrup for the 2 ounce bottle of mapeline1 1/2 cups Karo Corn Syrup ? Also Kosher salt instead of iodized table salt.
Again i am not being critical just thinking about purer flavors.
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Nah, to each his own. I've tried both kosher and table salt, never been able to notice any difference. Pure maple syrup is kind of spendy, never actually tried it, though I probably should.
I have an easily satisfied palate, I've hardly ever had a beer or wine that I didn't enjoy, either, so when I try something and like it, I don't mess with success.