2 Cup Sugar
3/4 Cup Kosher salt
2 Quarts Water
1 1/2 Tablespoons Crushed Black Pepper
1 Teaspoon Hill Country Fare Garlic Powder
2 Tablespoons Worcestershire Sauce
1/4 Cup H-E-B Dark Brown Sugar
4 Hill Country Fare Bay Leaves
Heat 1 quart water in a sauce pot over medium high heat and bring to a low boil. Add the sugar, salt, pepper, garlic powder, Worcestershire sauce, brown sugar and bay leaves to the low boiling water. Stir to dissolve the sugar and remove from the stovetop. Add the remaining quart of cold water. Place the mixture into a large mixing bowl and cool in the freezer for 30 minutes (to 40°F).
Place the large fish fillet in a zipper bag and add the brine solution. You can brine several large fillets in an extra large zipper bag. Place the bag on a tray in the refrigerator for the appropriate time. (Salmon Fillets: 6 to 8 hours. 1/2-inch thick fish fillets or steak: 4 hours. 1-inch thick fish fillets or steak: 5 to 8 hours.)
After the fish has been brined, remove it from the brine and lightly rinse it under cold water. Place the fish on a rack, skin side down, and allow it to air dry until the flesh is dry to the tough and a thin glaze called a pellicles is formed. You can use a low speed electric fan to speed up the drying time. The fish is now ready to smoke or grill.
No Nutritional Information Available