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From: terryt@tekigm.UUCP (Terry Turner)
Newsgroups: net.cooks
Subject: Re: Types of wood (and other things) to use for smoking
Message-ID: <397@tekigm.UUCP>
Date: Thu, 30-May-85 11:45:29 EDT
Article-I.D.: tekigm.397
Posted: Thu May 30 11:45:29 1985
Date-Received: Sun, 2-Jun-85 00:14:41 EDT
References: <377@rtech.ARPA> <339@tekigm.UUCP> <321@sdcc12.UUCP>
Reply-To: terryt@tekigm.UUCP (Terry Turner)
Distribution: net
Organization: Tektronix, Beaverton OR
Lines: 48
Keywords: Brine for smoking fish
Summary: 

In article <321@sdcc12.UUCP> nm34@sdcc12.UUCP (nm34) writes:
>> 
>> 
>> 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
>     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


I don't use any water.  The salt and brown sugar melt with the natural fish 
juices to produce it's own liquid.  Since I don't use any water, I assume 
that my fish would marinate longer than yours.  But anyway, to each his own.
Smoking meat is a real seat of the pants operation and people use recipes 
from moms and grandfathers or whoever and adjust it to their own tastes.

I remember one time I mixed some water with the sugar/salt mixture and it 
turned out REALLY salty and it took more beer to wash it down.  Come to 
think of it, maybe your recipe is better. :-)

Any other variations are welcome.

Terry Turner

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