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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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....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
The last thing Alaska needs is another bigot. ~member Catch It
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Originally posted by iofthetaiga View PostWhen 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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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 doSemper Fi and God Bless
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Originally posted by Andy82Hoyt View PostHow do you dry brine? Is it like making lox, Salt and brown sugar?
Sent from my iPhone using Tapatalk...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
The last thing Alaska needs is another bigot. ~member Catch It
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Originally posted by iofthetaiga View PostI 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.
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Originally posted by outaMT View PostI’d 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?...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
The last thing Alaska needs is another bigot. ~member Catch It
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Originally posted by iofthetaiga View PostI 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.Semper Fi and God Bless
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