Basic Brine For Smoking Meat Recipe 45

BASIC BRINE FOR SMOKING MEAT

Basic Brine for Smoking Meat image

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Provided by Smokin' Ron

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Steps:

In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g

BASIC BRINE FOR SMOKING MEAT RECIPE - (4/5)

Basic Brine for Smoking Meat Recipe - (4/5) image

Provided by keenan

Number Of Ingredients 3

Ingredients

1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups water

Steps:

In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

BRINE FOR SMOKED FISH, POULTRY OR MEAT.

Brine for Smoked Fish, Poultry or Meat. image

This is the brine recipe my Mom always used when smoking fresh lake fish, cornish game hens, chicken, porkchops, even duck or goose. It is an all purpose brine. Make sure your food is completely covered by the brine. Put a plate on top of it weighed down with a large clean rock (she had a rock reserved for this purpose) if needed. Soak in brine for 6 - 12 hours & then smoke according to any chosen recipe you are using.

Provided by Demelza

Categories Easy

Time 12h5m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups brown sugar (packed)
1 cup coarse salt (pickling or any non-iodized)
3 quarts water
3 tablespoons seasoning salt (Lawry's)
1 tablespoon cinnamon

Steps:

Mix all ingredients together.
Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions.
Smoke using your desired recipe & wood chips.

Nutrition Facts : Calories 1273.3, Fat 0.1, Sodium 113351.9, Carbohydrate 330, Fiber 4.1, Sugar 320.3, Protein 0.7

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