Post by wtrfwlr on May 31, 2012 17:15:12 GMT -7
Are you saying you marinaded it in this brine before smoking it.
Of course we want the recipe, whatcha think? ;D
Yes it is more of a marinade than an actual brine. I have looked all over and cannot find the actual stuff I had written down but it is very similar to what 720 just posted with a little bit of substitutions. Here is what I make for catfish. I'm sorry I don't have measurements but I just do it more to taste and adjust to how much catfish I have in that certain batch.
Orange Juice
White Wine
Louisianan Hot Sauce
Sea Salt
Coarse Black Pepper
Honey
Garlic Powder
Onion Powder
Nutmeg
Make up an ample amount for the amount of fish, they need to be covered in a glass bowl or dish. I like boneless catfish fillets that aren't real thick (1/2") If they are thick they are easily split.
The fish can be left in a glass dish or bowl, but even better is put it all in a large Zip-loc bag. In the bag it makes it real easy turn them and keep them coat well. Let them stay in the fridge for the better part of the day or overnight if that's easier.
A couple tips. Make up the marinade and taste as you add season before pouring over the fillets. Start with the OJ and the Wine and then season to that. Don't be bashful with the Louisiana Sauce, it will mostly cook out the 'Hot' part and leave the season. Same thing with the wine. Brown Sugar can be used instead of Honey and you can of course skip the Nutmeg if you prefer.
Place on racks and smoke over low heat with ample smoke. The fish will be done when it flakes easily with a fork or breaks apart with tongs.
Now, this is not a "real" brine so this meat will not be actually preserved for a long period of time. You can go ahead and make a jerky of sorts this way by leaving it in the smoke until it is dry of moisture. Then it will last for a good while longer.
If anyone has any questions just ask!
Enjoy, Bj!