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Yep. I don't usually spice my brine but add the spices to the fish after the pellicle has formed just before going on the smoker. I've done it both ways tho and both work well.
DEFINITELY rinse the fish after brining. I made this mistake once with the recipe for brine that they have (2 c salt, 1 c sugar to 1 G water) and the fish was INEDIBLE--waaaayyyy too salty. However, if you use a sugar brine (2 c sugar, 2 tbsp salt to 1 G water), you can safely not rinse and you will end up with a nice sweet 'glaze' on the smoked fish that is pretty damn tasty. I've done fish this way with garlic and orange juice (instead of lemon) in the brine and it was muy bueno.
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