Salmon Brine

Hey people,

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.

no salt? or will you add it when you put the fish in so it doesn't kill the yeast? never seen dipnets like those. looks pretty fun.

a cup of salt when I add the cuts of fish. If I get bored during the next 7 months of frozen hell I may try it out on beef.