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basic brines
and seasonings
and important
suggestions
Herbs & Spices
Natural Sugars and
Juices and Special
Seasoning Sauces
Many of the recipes you will find in this book will refer to the "EASY-CURE" brine
solution. It is a simple and effective way to brine fish, poultry, wild game, or butcher
meats. It also provides a base from which to expand with other seasonings or juices.
To emphasize the simplicity of the smoke-curing process, it would be fair to say that ALL
fish, meat, or poultry can be deliciously prepared using the "EASY-CURE" brine and the
"Little Chief" Smoker. Only the cycle times in the brine and the smoker would vary,
depending on the type of mat and your personal taste.
"EASY CURE" brine solution
1/2 cup NON-iodized salt
1/2 cup white household sugar
1 quart of good quality water
Mix ingredients in a quart jar, 1/2 full of warm water. When thoroughly mixed, fill
the jar to the brim with cold tap water. I solution is not used immediately, store it in
the refrigerator (the cooler the better).
Easy and terrific! Now that you have mastered the simple art of basic curing, you are
ready to move on to bigger and better things. The following chapters are chock full of
recipes you will enjoy. Sample them - and add our own favorite flavor touches. Below are
listed some of the suggested seasonings you will find useful in developing some of your
own brines and marinades.
Herbs:
Basil
Bay
Dill
Oregano
Marjoram
Parsley
Rosemary
Sage
Tarragon
Thyme
Honey (various types)
Molasses
Brown Sugar
Apple Juice
Pineapple Juice
Orange Juice
Lemon Juice
Wines and Sherries
Berry Juices
Rum
Page 8 of 34
Spices:
Caraway
Cayenne
Celery Seed
Cloves
Curry
Ginger
Mace
Nutmeg
Pepper
Turmeric
Worcestershire
Tabasco
Chili Sauce
Soy
Catsup
A-1 Sauce
Other:
Garlic
Onion
Monosodium Glutamate
Kitchen Bouquet
Maggi Seasoning
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