Fish Brine

by Dave, Elk Hunting Tips.Net
(Garrison, MT)

1/2 cup salt
1 cup brown sugar
1 cup soy sauce
1/2 cup vinegar
1 tablespoon Worcestershire sauce
3 cloves minced garlic
1 tablespoon onion powder
1/2 tablespoon red pepper powder
1 tablespoon Tabasco
2 tablespoons lemon juice
1 tablespoon black pepper
(Will be enough to brine about 3 pounds of fish fillets.)

Mix ingredients in bowl. Let fish marinate several hours before smoking (less for smaller fillets) .

If you're using a regular grill, smoke the fish fillets on the "cold side" of your grill at 250-275 degrees (F) for 2 to 4 hours, depending on thickness. On the hot side adjust flame to maintain temperature by watching an oven thermometer on the rack next to the fish (not the one on top of the grill). Roll up water-soaked wood smoking chips in foil and place directly over flame. Poke a bunch of holes in the foil to let smoke escape.

To check temperature without letting out all of your heat, place the oven thermometer in the middle of the fish filets so you can see it when you barely raise the lid a crack. Adjust flame as needed. Note what your grill top (built in) thermometer says on top, when you get the grate temperature at 250-275. Then you can keep it there without peeking!

Smaller pieces of fish can become too salty, if left in the brine too long.