Recipe(tried): Double Duty Brine for Fish and Game

Double Duty Brine for Fish and Game

This is by far the best and most versatile recipe you will ever run across. You can even substitute moose, deer, elk or beef instead of fish to make the best jerky you ever tasted. No kidding! The recipe is for a smallish batch so you may have to double it if you have alot of fish or game."

Fillet your slabs so they're boneless. Cut them into strips, head to tail, about an inch wide and the length of the fillet. Cut meat into strips for jerky.

Cut your animal up into ham sized pieces (about 10 - 15 lbs each). Put the pieces in the brine barrel and let it soak for 6-7 days

In a large bowl mix the following:

1/2 cup coarse salt
2 cups demerrera sugar (darkest brown sugar)
1 cup terriaki
2 minced cloves of garlic
1 Tbsp. fresh cracked black pepper
1 Tbsp. cayenne pepper
2 Tbsp. Worcestershire
1 cup apple juice
1 cup water

Mix everything well. Put your strips in there and make sure they're well covered. Soak about 6 or 7 hours, take them out and you'll see they're colored and firm. No need to rinse them.

Place them on sprayed racks (Pam or similar) and put the smoke to them for about 4 hours. Then put the heat to them moving the racks around so they get done evenly, and dry them till you like.

For large pieces of meat, cut up into ham sized pieces (about 10 - 15 lbs each). Put the pieces in the brine barrel and let it soak for 6-7 days.

Now that your meat is salted, remove the meat from the brine, dry it off and put it in flour or gunny sacks to keep the flies away. Then hang it up in a cool dry place to dry. It will keep like this for perhaps six weeks. Or smoke your meat to manufactures suggestion.