{"id":14119,"date":"2019-04-18T11:40:50","date_gmt":"2019-04-18T16:40:50","guid":{"rendered":"http:\/\/traun-photo.com\/dan\/?p=14119"},"modified":"2024-05-01T07:39:22","modified_gmt":"2024-05-01T12:39:22","slug":"basic-fish-brine","status":"publish","type":"post","link":"http:\/\/traun-photo.com\/dan\/basic-fish-brine\/","title":{"rendered":"Basic Fish Brine"},"content":{"rendered":"<div class=\"wprm-recipe-ingredients-container wprm-block-text-normal\" data-recipe=\"23122\">\n<div class=\"wprm-recipe-ingredient-group\">\n<p><span style=\"font-size: 20px; font-weight: bold;\">FIRSH BRINE<\/span><\/p>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">quart<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">cool water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span> K<span class=\"wprm-recipe-ingredient-name\">osher salt {<\/span><span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 2 ounces)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">brown sugar<\/span><\/li>\n<\/ul>\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Ingredients<\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span> meat<\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">syrup or sauce for basting<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"whisk-widget\">\n<div><span style=\"font-size: 22px; font-weight: bold;\">Instructions<\/span><\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\" data-recipe=\"23122\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-23122-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the meat while at the same time infusing it with salt, which will help preserve it.<\/div>\n<\/li>\n<li id=\"wprm-recipe-23122-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">You will need to cure your meat at least 4 hours, even for thin cuts from fish. Larger pieces of meat may need 8 hours; a really thick piece might need as much as 36 hours in the brine. Never go more than 48 hours or your meat will be too salty.<\/div>\n<\/li>\n<li id=\"wprm-recipe-23122-step-0-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Take your fish out of the brine and pat it dry. Set the meat on your cooling rack. Let the meat dry for 2 to 4 hours (or up to overnight in the fridge).<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Views: 60<\/p>","protected":false},"excerpt":{"rendered":"<p>FIRSH BRINE 1\u00a0quart\u00a0cool water 1\/3\u00a0cup Kosher salt {about 2 ounces) 1\u00a0cup\u00a0brown sugar Ingredients 5\u00a0pounds meat syrup or sauce for basting Instructions Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of &hellip; <a href=\"http:\/\/traun-photo.com\/dan\/basic-fish-brine\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Basic Fish Brine<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2977,2945],"tags":[2996,3002,3003],"class_list":["post-14119","post","type-post","status-publish","format-image","hentry","category-brine","category-food","tag-brown-sugar","tag-kosher-salt","tag-syrup","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Basic Fish Brine - dantraun.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/traun-photo.com\/dan\/basic-fish-brine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Basic Fish Brine - dantraun.com\" \/>\n<meta property=\"og:description\" content=\"FIRSH BRINE 1\u00a0quart\u00a0cool water 1\/3\u00a0cup Kosher salt {about 2 ounces) 1\u00a0cup\u00a0brown sugar Ingredients 5\u00a0pounds meat syrup or sauce for basting Instructions Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. 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