I suppose this is the appropriate forum section. Has anyone brewed their own brine? Salmon fishing, particularly dipnetting, is a big deal in Alaska. My dad's brine consists of brown sugar, wine, soy sauce, salt and spices, I got to thinking, "why not brew brine that has all the characteristics you want to imbue the meat with?"
So here's what I just put together for 1.5 gals for next years big run.
4 cups organic sugar
1 cup organic molasses
3/4 cup coconut sugar
1 tsp red pepper powder
1 tsp black pepper
1 tsp onion powder
1 tsp turmeric powder
1 tbsp high toast french oak powder
1 tsp yeast nutrient
spices simmered for 5 mins
rehydrated S-33, pitched into 61* must/wort
O2 for 60 seconds
OG 1070, I'm thinking when I add the fish I'll sweeten it up with some juice concentrate.