Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site sdcc12.UUCP Path: utzoo!linus!decvax!decwrl!greipa!pesnta!hplabs!sdcrdcf!sdcsvax!sdcc3!sdcc12!nm34 From: nm34@sdcc12.UUCP (nm34) Newsgroups: net.cooks Subject: Re: Types of wood (and other things) to use for smoking Message-ID: <321@sdcc12.UUCP> Date: Wed, 22-May-85 10:54:33 EDT Article-I.D.: sdcc12.321 Posted: Wed May 22 10:54:33 1985 Date-Received: Sun, 26-May-85 21:06:44 EDT References: <377@rtech.ARPA> <339@tekigm.UUCP> Distribution: net Organization: U.C. San Diego, Academic Computer Center Lines: 35 > > > The brine I use is quite simple and I have had excellent results: > > 1 part brown sugar > 3 parts rock salt > > The actual amount of brine varies with the amount of fish you are smoking. > I use a cookie sheet, spread a layer of brine mixture, lay the fish on the > mixture, then sprinkle more salt/sugar mixture over the fish. Use just enough > to lightly cover the fish. I don't like mine too salty. Thats why I use rock > salt rather than table salt. Cover and set in a cool place overnight. Fire > up the Little Chief and smoke until it's as dry as you prefer. Usually 6 to > 8 hours or more. Marinate time and smoking time depends on the thickness of You dont mention how much water you mix your sallt and sugar with. The main trouble I have with smoking is that it turns out too salty. That is a function of the water to solute ratio. I ussually use: 2 quarts water:1/2 c salt:1/2 c sugar This gives enough salty taste and the main taste is sthe smoke. ANother vote for apple wood. A note: To the guy in Seattle who drys his beef jerky in the sun instead of an oven or smoker, I have a question: Your method is fine for the day that he sun shines in Seattle, but what do you do on the other 364 days? I used to live in Seattle. I now live in San Diego and would trade all of the sun and surf for one more day freezing my butt waiste deep in some river fishing for steelhead. - Andy Bindman