Brine: For Smoking King Fish

 

Recipe Name: Brine: For Smoking King Fish

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best as I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Reg Solution)
• 2 cups sugar (onion powder, garlic powder, lime juice - optional)
• 2 tbls saltpeter (holds color, usually 1 Tbls)
• 2 tbls peppercorns (optional) crushed
• 1 tsp allspice (optional)
• 1 tsp clove (optional)
• 10 oz bay leaves (4 or 5) also 
• (can use pickling spices)

Directions: 

1. Soak fish 8 hrs or as desired. 4 hrs is a mild cure
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse
4. Allow to dry until a glaze forms on outside surface
5. Smoke 10 to 12 hours, 120 to 130 degrees

Notes: 

This is a 2nd version of the recipe, but I still wanted to add it because it was in the original handwriting. Here is the other post with the same / similar recipe, this post seems to have a little more detail:

https://heritagesoup.blogspot.com/2022/12/smoked-fish-brine.html