The Brine Cure

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Although many ingredients are sometimes used in the cure to flavor or preserve the fish, most of these are not necessary and may be counterproductive. I do, however, insist on either brown sugar in a dry cure or molasses in a brine cure. The sugar or molasses helps the color as well as the flavor of smoked fish. The measures can be increased or decreased proportionally. Note that these proportions yield a relatively weak brine, as fresh water will dissolve well over 2 pounds of salt per gallon. Note also that water is a major ingredient in the brine cure, and should have a good, clean, fresh taste. Distilled water isn’t usually necessary, but some water tastes of natural elements, such as sulfur, and sometimes of added chemicals, such as chlorine. If in doubt, use distilled water or perhaps bottled mineral water. Water from a good spring is hard to beat.