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Thread: Need a brining recipe for brining kingfish before hot smoking

  1. #1
    Member mikee's Avatar
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    Need a brining recipe for brining kingfish before hot smoking

    As it says, whats the go

  2. #2
    Almost literate. veitnamcam's Avatar
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    I would start with salt and water.

    Sent from my GT-S5360T using Tapatalk 2
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  3. #3
    Member Dino's Avatar
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    Old standby is 1/2 brown sugar and 1/2 salt, this is a dry rub not a brine though. Can add all sorts to the basic, pepper, crushed fennel/corriander, chilli, whatever you like.

    Leave on for a few hours, when I do trout I book fillet to open up(taking out the ribs and spine as much as possible), rub on mix and wrap in Muslin and hang in the breeze outside, overnight is fine. Smoke, put on toasted vogels with avocado and eat with a nice cold beer...kiwi summer!

    Cheers

    Dino
    "If God wanted us to be vegetarian....why did he make meat taste so good?"

  4. #4
    GSP Mad Munsey's Avatar
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    Quote Originally Posted by mikee View Post
    As it says, whats the go
    We need a the pics and story first !
    Gibo likes this.
    Rule 7: Avoid alcohol and drugs when handling firearms

  5. #5
    Member Spook's Avatar
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    Split fish, place several hours in brine of salted water to remove blood, drain and put fish in solution of heavily sugared, salt, water and a couple of spoons of potassium nitrate...leave overnite in solution...drain and allow to semi-dry, smoke. Will keep for a week hanging in the pohutakawa tree at the beach or three weeks if you have refrigeration...that saltpeter gives it a special zing and is what preserves it.
    veitnamcam likes this.
    Which is worse, ignorance or apathy...I don't know and don't care.

  6. #6
    Member mikee's Avatar
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    Quote Originally Posted by Munsey View Post
    We need a the pics and story first !
    Been in the freezer since Xmas, was hoping for 3-4 or 5 more to join it before dropping the whole lot at Aquafresh for smoking and vacuum packing but its going to be middle of winter before i get the chance to chase kingi's again and that will be off top of Durville. This one will be past it by then

  7. #7
    OPCz Rushy's Avatar
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    Quote Originally Posted by veitnamcam View Post
    I would start with salt and water.
    But it lived in that all of its life. How is another couple of days going to make any difference?
    veitnamcam and Bill999 like this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
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  8. #8
    GSP Mad Munsey's Avatar
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    Quote Originally Posted by Rushy View Post
    But it lived in that all of its life. How is another couple of days going to make any difference?
    You never heard of tight as a fishes arse ! That's why !
    veitnamcam and Gibo like this.
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  9. #9
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    yea i want to take the step toward brining too, the best larger fish iv eaten have all been brined

  10. #10
    Member mikee's Avatar
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    Well thawed and filled the fish, its soaking now. Ended up using brine made up of 1 1/2 cups sea salt, 1 1/2 cups brown sugar and 3 liters water and chucked in some fresh thyme as well just for luck.
    Will leave it to soak overnight and see what happens next
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  11. #11
    Member mikee's Avatar
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    Pulled it from the brine tonight. Dried on tea towel. Made up mixture of thyme, brown sugar, golden syrup and maple syrup.
    Borrowed my mates smoke box. 3 handfulls of manuka and 1 of apple sawdust
    Hot smoked

    End result well 1/3rd of it
    Name:  tmp_IMAG06152051273394.jpg
Views: 1497
Size:  395.4 KB
    yum yum yum
    veitnamcam, Munsey and Toby like this.

  12. #12
    Sending it Gibo's Avatar
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    Looks terrible, send it up here i'll throw it out for ya

  13. #13
    OPCz Rushy's Avatar
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    Quote Originally Posted by Gibo View Post
    Looks terrible, send it up here i'll throw it out for ya
    You are generous to a fault.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  14. #14
    Sending it Gibo's Avatar
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    Quote Originally Posted by Rushy View Post
    You are generous to a fault.
    Pity you got out of the trash game mate, may need a hand

  15. #15
    Member mikee's Avatar
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    Quote Originally Posted by Gibo View Post
    Looks terrible, send it up here i'll throw it out for ya
    Well I think it turned out OK for my first attempt. All vaccy packed and in the freezer now already for winter smoked fish pies. (well the stuff that didn't mysteriously disappear on the way to the vaccy packer is anyway)

 

 

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