Iodized or Kosher salt for brine?

Author
sardy
Junior Burger
  • Total Posts : 12
  • Joined: 2003/10/01 20:44:00
  • Location: Pine bush, NY
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2003/10/14 22:19:12 (permalink)

Iodized or Kosher salt for brine?

Hi there-- The new (used) smoker is coming alng fine--I'm having a great time breaking it in and learning how to smoke. Tomorrow I'm going to try smoking a few trout. Any tips?

I have a few questions on brine (for the trout). How much salt, and what type to use/not use? Kosher? Sea salt? Table salt? And how much?

Otherwise, the brine I intend to use for the trout will be:

--4 cups water
--1 cup cider vinegar
--some garlic
--red pepper
--1/2 brown sugar

Any suggestions? How long should the trout (scaled, gutted and butterflied--skin still on) sit in the brine? How long should I smoke 'em?

FYI--It's an electric water smoker.

Thanks!!!

--SArdy
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