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Brines
Brines are generally used on white meats such as sh or poultry and are used to
produce a juicier and more avourful end product. The brining process will enhance
food that is to be either “Hot” or “Cold” smoked. Before you start brining, there are
a couple of basic rules to follow.
1. Containers - as a brine is basically a salt soluon, the containers need to be
clean and made from a non reacve material. Plasc tubs or stainless steel
or glass containers are ne.
2. Before pung your meat into the brine, the temperature of the brine
must be about 3-4ºC (38-40ºF) this temperature needs to be maintained
throughout the process. The best way to achieve these temperatures is to
either refrigerate, or by adding ice cubes to the brine mixture. A good quality
digital thermometer will help with monitoring this.
3. Make sure the meat is fully covered by the brine.
4. Brines can NOT be reused.
Basic Brine Recipe
1/4 Cup of Kosher salt
1/4 Cup of brown sugar
4 Cups of water
In a medium bowl, combine the salt, sugar and water. Sr vigorously unl all the
salt and sugar has dissolved. Then pour this mixture over the meat, poultry, or
sh that you are preparing. Soak for several hours, or overnight. You may need to
increase the quanes in order to ensure that the meat is fully submerged.
* You may wish to add some herbs or spices to the basic recipe.
Smoked cheese is easy to do on you Apollo
®
Smoker
and the end result is far
superior to the smoked cheese you buy from your supermarket.
Set up your smoker for cold smoking, as described on previous pages, put the
cheese on the cooking grills, pop the lid on and away you go.. simple.
Cheese absorbs smoke quickly and is generally smoked for between 1 and 2
hours. Start at the lower end of the me scale for your rst aempt. The cheese
won’t change colour much, this is a good thing, store bought cheeses are usually
darker, due to not being naturally smoked, but rather having had some “liquid
smoke” sprayed on. Mild woods are good for cheese, use apple, maple or alder.
Smoked Cheese
11.
12.