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Brine smoking recipes
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- 10+ Years
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- Joined: Mon May 15, 2006 11:57 am
- Location: Michigan
Brine smoking recipes
Looking for brine recipes for smoking venison, beef, fish ect. I have made venison jerky with a made up recipe I put together with brown sugar, soy sauce, garlic and more ingredients that popped into my head. I would to hear of any others available. There's nothing like smoked meat if it's done right!
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- Team Cub Mentor
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I haven't smoked meat in years. Brinkman is still in the garage.
Brine soaking. Two plastic garbage bags, one inside the other. 2 or 3 cans of beer and 1/2 cup salt poured into the center garbage bag. Put the meat into the garbage bags. Mix up the beer,salt,meat. Pull the bags tight around the meat so that all of the meat is covered with the brine. Refrigerate. Every day turn the meat over.
If the meat is thick. --Poke holes in the meat. Thin meat not necessary.
You can add any spices you like to the beer/salt mix.
Prior to smoking. Remove the meat from the brine and let air dry for a few minutes. (save the brine - put in the pan on the Brinkman.)
Mix up vegatable oil, salt, pepper and any other spices in a pan. Roll the meat in this mix and rub into the meat. Smoke.
Eugene
Brine soaking. Two plastic garbage bags, one inside the other. 2 or 3 cans of beer and 1/2 cup salt poured into the center garbage bag. Put the meat into the garbage bags. Mix up the beer,salt,meat. Pull the bags tight around the meat so that all of the meat is covered with the brine. Refrigerate. Every day turn the meat over.
If the meat is thick. --Poke holes in the meat. Thin meat not necessary.
You can add any spices you like to the beer/salt mix.
Prior to smoking. Remove the meat from the brine and let air dry for a few minutes. (save the brine - put in the pan on the Brinkman.)
Mix up vegatable oil, salt, pepper and any other spices in a pan. Roll the meat in this mix and rub into the meat. Smoke.
Eugene
- Lurker Carl
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- Team Cub Mentor
- Posts: 20377
- Joined: Fri Jul 02, 2004 9:52 pm
- Zip Code: 65051
- Circle of Safety: Y
- Location: Mo. Linn
Well, it read right when I wrote it.
I usually let the meat soak in the brine for a day or two. Just a convienent amount of time. The thicker the meat the longer.
As far as turning the meat. I usually just slosh the beer, salt and meat mix around a bit then turn the package upside down. I have a very large bowl that the meat package goes into when refrigerating.
Smoked carp. Except for the small bones, it's the best eating.
Eugene
I usually let the meat soak in the brine for a day or two. Just a convienent amount of time. The thicker the meat the longer.
As far as turning the meat. I usually just slosh the beer, salt and meat mix around a bit then turn the package upside down. I have a very large bowl that the meat package goes into when refrigerating.
Smoked carp. Except for the small bones, it's the best eating.
Eugene
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