Friday, October 2, 2009

Uncle Leonard Kelly's Smoked Salmon Brine & Turkey Brine

Ok friends and neighbors - here you go - two great brine recipes from our buddy John A., in his own words.

Uncle Leonard Kelly's Smoked Salmon Brine

2 QT Water
3/4 Cup Un-Iodized Salt
1 C. White Sugar
2 C. Brown Sugar
1 TBLS (tablespoon) - Cyan or Chili Pepper
3/4 TBLS Garlic Powder
1/2 TBLS Onion Powder

Soak fish in brine overnight - place fish on racks, skin down, let dry 2 - 3 hrs. then sprinkle a layer of brown sugar on top of fish fillets, and fresh ground black pepper. (Sugar s about 1/4 to 1/2 inch thick)

Smoke 10-12 hours - Maple or Alder wood are preferred.


Thanksgiving Smoked Turkey Brine: 12-15 pound Turkey
2 C. un-iodized salt
4 C. brown sugar
3 TBLS onion powder
3 TBLS celery salt
1 TBLS garlic powder
1 crushed bay leaf
1 TBLS cinnamon
1 gallon cranberry or cranberry/raspberry juice

Place turnkey in plastic garbage bag in a large bucket, cover the turkey with brine and squeeze all of the air out of the bag before closing it up. Soak in brine overnight. Smoke turkey 5-6 hrs (maple or alder wood). Finish off turkey on the BBQ - 1.5 to 2 hrs.

Good stuff - both of these! Not sure how the fish brine would work on cat fish or your Gulf fish, but may be worth a try. I have used it on Sturgeon with good result. Enjoy.

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