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Nutrition Facts
Serving Size 15 g
(Approx. 174 Servings)
Amount Per Serving
Calories 10 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 3 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Basic Fish Brine
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
Serves
174  People

Ingredients

Recipe makes 174 Servings

2 cup(s) H-E-B Cane Sugar
3/4 cup(s) kosher salt
8 Qt Water
1 1/2 Tbsp Morton & Bassett Coarse Ground Black Pepper
1 Tsp garlic powder
2 Tbsp H-E-B Worcestershire Sauce
1/4 cup(s) H-E-B Light Brown Sugar
4 McCormick Whole Bay Leaves
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Instructions

1
Heat 1 quart water in a sauce pot over medium-high heat and bring to a low boil.
2
Add sugar, salt, pepper, garlic powder, Worcestershire sauce, brown sugar and bay leaves to the low boiling water.
3
Stir to dissolve the sugar and remove from stove top.
4
Add the remaining quart of cold water and place the mixture into a large mixing bowl and cool in the freezer for 30 minutes (to 40°F).
5
Brining Process: Place a large fish fillet in a zipper bag and add the brine solution.
6
Place the bag on a tray in the refrigerator for the appropriate time.
7
Salmon Fillets 6-8 hours. 1/2-inch thick fish fillets or steak 4 hours. 1-inch thick fish fillets or steak 5 to 8 hours.
8
After the fish has been brined, remove it from the brine and lightly rinse it under cold water.
9
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.
10
A low-speed electric fan will speed up drying time.
11
The fish is now ready to smoke or grill.

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