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Author Topic: Smoking frozen pinks  (Read 2019 times)

Oilcruzer

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Re: Smoking frozen pinks
« Reply #15 on: October 05, 2011, 07:29:13 AM »

Salt - Use Pickling Salt or Kosher Salt - it makes a difference.
Go easy on it.  You don't want salty saltwater fish.

The amount of sugar to salt per approx 2 liters brine (water, possibly some wine, soy, maybe hot sauce, spices, whatever you throw in), is generally about 1/3 cup salt to 2/3 cup sugar... you aren't preserviing the fish - so eat within 4 days.  Freeze after smoking is an option.
Use demerara brown if you can.
I brine from 8 - 24 hours.

After tacky, light light light spicing As far as skin... oil the rack, skin side down. 
I take the skin off after about three hours... it usually peels off.
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CastCatch

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Re: Smoking frozen pinks
« Reply #16 on: November 23, 2011, 03:34:27 PM »

I found that the amount of salt/sugar is to do with how long you brine. I tried 1cup salt to 3 cup sugar and brine for 24 hours, it was too salty.
lots of people says  1cup salt to 3 cup sugar and brine for 8 hours.

then I tried 1cup salt to 7 cup sugar and brine for 24 hours. It turned out great.
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