Description

Perfect for hot and cold smoking ALL SPECIES of Australian fish - saltwater and freshwater!

FAST ACTING: Misty Gully – Fish Brine *** BRAND NEW *** Perfect for hot and cold smoking ALL SPECIES of Australian fish - saltwater and freshwater! FAST ACTING: Brine for just 2-3 hours.

Perfect for Catch & Cook! Great with: Atlantic Salmon, Trout, Mackeral, Australian Salmon, Tuna, Kingfish, Tailor, Barramundi, Garfish, Trevally and more!

800g pack, makes 4 litres of brine!

Directions - Hot Smoking

• Clean, gut and scale fish.
• Place in an air - tight container or pot.
• Make brine: dissolve 200g of brine mix per litre of water. Dissolve thoroughly. Make enough brine to completely submerge the fish in its container.
• Place in fridge for 2 - 3 hours.
• Remove fish from brine. Rinse quickly.
• Apply rub and/or seasoning to fish.
• Cook fish in oven or smoker at 110c, until it reaches 63c internal temp. Cook at lower temperatures for longer (eg 80c) for more of a smokey flavour.

Directions - Cold Smoking

• Clean, scale, gut and fillet fish.
• Cover fish in dry brine mix.
• Place on wire rack above tray, skin side down.
• Put in fridge for 24 -48 hours (depending on fish size).
• Rinse fish thoroughly then pat dry.
• Return to fridge on a plate uncovered, for 24 hours to allow a pellicle to form.
• Cold smoke with wood chips of choice for 12 hours. Recommended species: Alder, Mountain Ash, Pecan or Apple.
• Slice and Serve!

Ingredients

• Kosher Salt.
• Sugar.
• Spices.
• Preservative (250).
• Canola Oil.
• Colour (124).

Makes 4L of Brine. Re-seal bag after use. Store in a cool, dry place away from direct sunlight.

FOOD PROCESSING AID, use only as directed. DO NOT ingest directly.