prefered brine for smoking
I have a brine I use, but if I let it brine to long, it gets WAY too salty. Usually over night is best, 24 hours max. Its when I forget or get busy and go over I have issues. I have saved some batches of fish by making dip, or coating with honey but I figured I would ask about other brines. The one I use is 1/2 gallon water, 1 cup non iodized salt, 1/2 cup brown sugar, garlic juice, onion powder, white pepper, seasoning blend of choice (I use everglades but it called for allspice) and a splash of lemon juice. I have thought about just reducing the salt but I was unsure if the pellicle wouldn't form properly. Anyone ever done a rub like you would on red meat?