Wondering if anyone has tried pops brine for fish I got a bunch of catfish wanted try it works good for every thing else thanks nathan
I followed AKhap's process. I should add the disclaimer that the short brine and pellicle formation is all done in the fridge. And the finished product is immiadiatly frozen in small batches.If you use Pops brine for anything...... fish, jerky etc, the immersion time must be long enough for the cure to penetrate the thickness of the meat.... 90 minutes is not long enough to insure the cure will prevail over botulism.... Recommended time is 1/4" per day from both sides of the hunk of meat.... 2" thick fish, minimum 4 days plus 2 days for insurance.....
If you are not planning for that length of time for the curing to take place, you are not curing the meat..... Then smoking fish or what ever, at low temps, you are asking for trouble and possible botulism....
Dave
You didn't mention how big or thick the Catfish or Fillets are.I've smoked catfish before and it turns out good I thinks pops brine would just give a better taste it is a oily fish so it doesn't dry out when you smoke it
Thanks for the advice.You didn't mention how big or thick the Catfish or Fillets are.
However I would worry about the time in cure if you were going to cold smoke it, but I'm sure your 90 minute brine is fine for your 150*-160* until 140* IT.
You aren't really curing it, you're flavoring it. I do that with my Bacon-On-A-Stick.
Bear
OOOPS---Looks like I had you & Meyerwelding mixed up---Sorry guys!!Thanks for the advice.
Would like to hear more about the bacon on a stick...