Smoked Seafood Brine

Recipe courtesy Ray Turner
Show: Hook, Line & Dinner Episode: Catskills
TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
YIELD: 3 gallons
LEVEL: Easy

ingredients

  • 2 cups dark amber honey
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Directions

Combine the sugar, salt, honey and 1gallon hot water in a large stockpot until dissolved. Then add 2 gallons cold water. Use immediately or refrigerate until ready to use (stir the mixture well before using). This brine can be used for any seafood before smoking. For eels in particular, use one batch of this brine for 25 eels (averaging 12 to 15 ounces each) and leave them in brine for 48 hours.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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