Smoking Brine

[Calstate361]

1 cup water
3/4 cup salt (or 1/4 tsp., but will not be cured)
2 cups soy sauce
1 cup apple juice
1/2 cup brown sugar
1/2 teaspoon Tabasco Sauce
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon black pepper
1/2 Tablespoon crushed red pepper
1-1/2 cups dry white wine
 
Mix ingredients in a plastic container (not metal, it will discolor) large enough to hold the item. (A 5 gal. bucket works great for a whole Turkey. I also double the recipe for a turkey) Add enough water to cover the item(s). Soak fish (turkey, chicken, beef, pork) in mixture, at least, overnight, preferably 48 hours. When ready to smoke, take item(s) out of brine and either let air dry or pat dry with paper towels. Let item(s) sit out for about 1/2 hour so the brine can soak in. Place in your smoker and ENJOY when done.
 
This brine recipe was developed by a bunch of guys (Sal's, Calstate 360, friends) who fished for Salmon on the clay banks near the Hazel bridge crossing (under the dam of Lake Natoma, Folsom Lake) in Sacramento, CA. They each had brine recipes, so as they were fishing they got to talking about smoking the fish. They pooled all their recipes and came up with this very good one. They used it mainly for Salmon, but we also like it for Turkey and other meats. We use the less salt version because the full 3/4 cup of salt was too salty for us. We just keep the meat, packed in smaller portions, in the freezer until we use some of it.
 
ENJOY!
 
Joan

[calstate360]

1 cup water
3/4 cup salt (or 1/4 tsp., but will not be cured)
2 cups soy sauce
1 cup apple juice
1/2 cup brown sugar
1/2 teaspoon Tabasco Sauce
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon black pepper
1/2 Tablespoon crushed red pepper
1-1/2 cups dry white wine
 
Mix ingredients in a plastic container (not metal, it will discolor) large enough to hold the item.  (A 5 gal. bucket works great for a whole Turkey.) Add enough water to cover the item(s).  Soak fish (turkey, chicken, beef, pork) in mixture, at least, overnight, preferably 48 hours.  When ready to smoke, take item(s) out of brine and either let air dry or pat dry with paper towels.  Let item(s) sit out for about 1/2 hour so the brine can soak in.  Place in your smoker and ENJOY when done.
Joan

There has been some confusion on the salt instructions.
The 3/4 cup amount is right for any meat that will dried
completely, ie: backpacking, hiking, Or jerky style meats.
Any meat that will be consumed at one meal or stored
in the freezer can use a lesser amount of salt. The salt
is the one ingredient that you can adjust to your own taste
Sal