Old 04-02-2017, 04:47 PM
Senior Member
Join Date: Sep 2013
Location: on the road / Ft Lauderdale
Posts: 3,092

When I brine my fish, it's 1 cup of koser salt to 2 gallons of water and a little ice. Put fish in, move around then add more ice and leave overnight. Dry before putting on rub mix. Once smoked ,wrap in foil and put in ziplock and freeze. Take out what I need went I need it.Once dip is made,will make about a 1/2 gallons or less and store in Tupperware in refrigerator. Doesn't last to long at happy hour.
deckape is offline