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Old 09-21-2013, 11:46 PM   #1
Aug 2013
Posts: 96
Liked 5 Times on 4 Posts

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.
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Old 09-22-2013, 01:37 AM   #2
Jul 2010
Posts: 143
Liked 15 Times on 9 Posts

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.

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Old 09-22-2013, 01:52 AM   #3
Aug 2013
Posts: 96
Liked 5 Times on 4 Posts

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.

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