1 1/4 cup brown sugar
1/3 cup salt (non iodized)
1 tablespoon garlic powder
1 tablespoon onion powder
1/8 teaspoon #11000 Insta Cure No. 1 (optional)
Mix all ingredients in a bowl. Either sprinkle over fish or dredge each piece before putting into plastic dish pan. Turn all the fish over every 2 to 4 hours. To make sure all pieces get a good cure.
Let it stand in the refrigerator for 8 to 12 hours. All the dry ingredient will liquefy in the first hour or two. Remove the fish from the refrigerator and take each piece from the pan and rinse gently under cold water. Place each piece on a cotton cloth (or paper towel) and pat dry. Allow it to air dry for about two hours or until a shiny, slightly tacky skin (pellicle) forms on the surface. This fish is now ready to be smoked.
Notes & Variations:
This brine procedure work well with salmon, sturgeon, halibut and most bottom fish.
The brine recipe is sufficient for 15 pounds of fish.
Insta Cure can be purchased at www.sausagemaker.com under Meat Curing. This is similar to Prague Powder #1. This preservative contains sodium nitrite which delays the development of botulism and enhances the meat flavor and color.
Contributor: Randy McBride