- Nov 17, 2015
- 45
- 10
Oh this turned out way way salty wow.
Tried a bayleaf brine for fish from "the smoked foods cookbook".
The recipe:
3 C cold water (ya not correct)
1 1/2 C pickling salt
3/4 C packed drown sugar
1 tbsp. Coarse ground black pepper
6 bay leaves
1 1/2 tsp. Whole allspice
1 1/2 tsp. Ground ginger
2 garlic cloves pressed
Ok so the flavor was what I was looking for but the salt was way to much. To fix do I just make it 1gal. Water
What is usually the salt to water ratio for fish brine (rule of thumb)
I'm thinking of adding a little more brown sugar also
Thanks
Tried a bayleaf brine for fish from "the smoked foods cookbook".
The recipe:
3 C cold water (ya not correct)
1 1/2 C pickling salt
3/4 C packed drown sugar
1 tbsp. Coarse ground black pepper
6 bay leaves
1 1/2 tsp. Whole allspice
1 1/2 tsp. Ground ginger
2 garlic cloves pressed
Ok so the flavor was what I was looking for but the salt was way to much. To fix do I just make it 1gal. Water
What is usually the salt to water ratio for fish brine (rule of thumb)
I'm thinking of adding a little more brown sugar also
Thanks