Fish Brine....

So as Ron was prepping the salsa and lighting the coals for the meat... his phone rings- our friend Jeff asks him if he had found the fish that he'd left on the front porch yet. (it's frozen- relax....)

No- we had no idea- so Ron goes to the front porch, expecting to see "A-fish" as in one.... nope- a white trash bag- half full of sealed and frozen beautiful Pink, Silver, Co-ho & Chum salmon- all from Washington & Oregon.

Jeff's freezer stopped working this morning.... and rather than lose all that beautiful fish that he's caught- he brought it over to Ron, knowing that he was planning on smoking some fish this weekend.... So now- we are definitely smoking a whole lotta fish! It's beautiful meat- and for some- this may be a whole lot more than you ever wanted to know about your smoked salmon.... but this is what it looks like going into the brine.

Ron has made his own brine's through trial and error- and has come up with such a winner- (our kids ask if they can take it to school in their lunches.... it's that good!!!)

It will soak over night in bottled water, salt, molasses, liquid smoke, white wine, soy sauce, garlic, onion powder... to name a few.....and then will be rinsed off, patted dry and left to air dry to develop a "skin" on the meat before it goes into the big monster smoker that my husband has a small love affair with.....

So stay tuned.... I'll give you some shots tomorrow as it cooks and comes out of the smoker......mmmmmmmm- yummy!