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Thread: Saving Brine?

  1. #1
    Member tboehm's Avatar
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    Default Saving Brine?

    Just wondering if anyone has saved and reused a fish brine solution? If so how lone did you keep it. Any thought on freezing it and then reusing?
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    Member Andy82Hoyt's Avatar
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    I never have mostly because I had raw fish in it, obviously. However, I have thought about it many times.


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    Supporting Member iofthetaiga's Avatar
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    When I first started I think I may have used a batch of brine for a couple batches of fish back to back, but I kept it quite cold through the whole process. I don't think I'd keep it beyond that.

    I pretty quickly evolved to dry brining tho, and never looked back.
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    Member Andy82Hoyt's Avatar
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    Quote Originally Posted by iofthetaiga View Post
    When I first started I think I may have used a batch of brine for a couple batches of fish back to back, but I kept it quite cold through the whole process. I don't think I'd keep it beyond that.

    I pretty quickly evolved to dry brining tho, and never looked back.
    How do you dry brine? Is it like making lox, Salt and brown sugar?


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    Member tboehm's Avatar
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    obviously salmonella would be the concern, but with the holidays coming and not time to do another run right away, I was considering freezing it. With a wife in the medical field, hearing what I was considering is not telling me absolutely NOT. She won't eat it if I do
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  6. #6
    Supporting Member iofthetaiga's Avatar
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    Quote Originally Posted by Andy82Hoyt View Post
    How do you dry brine? Is it like making lox, Salt and brown sugar?


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    I used pretty much the same ingredients, but not in water solution. My mix was mostly brown sugar, about 3 parts sugar and one part salt, plus some secret ingredients and seasonings. I would lay down a layer of fish, cover with the mixture, add another layer of fish... maybe three layers deep or so. Usually for a short overnight at about 38 degrees. Then a real light rinse (involving more secret ingredients), and requisite drying before going into the cold smoker for a couple hours before canning. I liked the end results much better than soaking in any liquid solution.
    ...he who knows nothing is nearer to truth than he whose mind is filled with falsehoods & errors. ~Thomas Jefferson
    I would rather have a mind opened by wonder than one closed by belief. ~Gerry Spence
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    Member outaMT's Avatar
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    Quote Originally Posted by iofthetaiga View Post
    I used pretty much the same ingredients, but not in water solution. My mix was mostly brown sugar, about 3 parts sugar and one part salt, plus some secret ingredients and seasonings. I would lay down a layer of fish, cover with the mixture, add another layer of fish... maybe three layers deep or so. Usually for a short overnight at about 38 degrees. Then a real light rinse (involving more secret ingredients), and requisite drying before going into the cold smoker for a couple hours before canning. I liked the end results much better than soaking in any liquid solution.
    Id like to try a dry brine with my next batch of fish; what do you like about the dry brine product vs soaking? Is it better for canning?

  8. #8
    Supporting Member iofthetaiga's Avatar
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    Quote Originally Posted by outaMT View Post
    Id like to try a dry brine with my next batch of fish; what do you like about the dry brine product vs soaking? Is it better for canning?
    I think it gives a better texture and flavor, and overall much better quality finished product. And to me it was faster and easier. Of course, there are folks who think/say the very same thing about wet brining... To each his own.
    ...he who knows nothing is nearer to truth than he whose mind is filled with falsehoods & errors. ~Thomas Jefferson
    I would rather have a mind opened by wonder than one closed by belief. ~Gerry Spence
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  9. #9
    Member tboehm's Avatar
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    Quote Originally Posted by iofthetaiga View Post
    I used pretty much the same ingredients, but not in water solution. My mix was mostly brown sugar, about 3 parts sugar and one part salt, plus some secret ingredients and seasonings. I would lay down a layer of fish, cover with the mixture, add another layer of fish... maybe three layers deep or so. Usually for a short overnight at about 38 degrees. Then a real light rinse (involving more secret ingredients), and requisite drying before going into the cold smoker for a couple hours before canning. I liked the end results much better than soaking in any liquid solution.
    How about a PM and sharing the ingredients. I'm a retired Marine so I can keep a secret!!
    Semper Fi and God Bless

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    Quote Originally Posted by tboehm View Post
    How about a PM and sharing the ingredients. I'm a retired Marine so I can keep a secret!!
    Compared to other expenses, brine is pretty cheap, Tom.

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