My 30 year old brine recipe that works with Fish,Fowl,Beef or Venison.Start with 2 quarts of water then add 1 cup white sugar,1/2 cup salt,1 cup brown sugar,1 tbsp garlic salt,1 or 2 tbsp of black pepper,1 tsp vanilla extract,2tbsp seasoned salt.You can add tabasco if you want a hotter brine.Add all the ingredients to the water and bring to a boil (briefly) then let the brine cool.Soak the meat of your choice in the brine for a minimum of 12 hours and as much as 24 but not more.Take the meat out of the brine and lay it out on a towel or something similar in the refrigerator and let it dry for about 24 hours.You are now ready to smoke the meat.Good smoked meat should be done as good barbecue,low and slow.Enjoy.

I have a friend who goes deep-sea fishing once a month. Whenever I'm ready to do a corned beef brisket, I have him bring me back a bucketful of seawater from about 20 miles out. Throw a few bulbs of garlic and some pickling spices inti that, and it's not a bad way to prep a brisket.

I have a friend who goes deep-sea fishing once a month. Whenever I'm ready to do a corned beef brisket, I have him bring me back a bucketful of seawater from about 20 miles out. Throw a few bulbs of garlic and some pickling spices inti that, and it's not a bad way to prep a brisket.

Arn't you afraid of contaminents like gasoline, oil, or other nasties from the boat? Don't you realize there's alot of dumping of trash into the oceans? This is not a good idea. IMHO:nono:

That's why he goes out 20 miles and gets it off the bow. It's as clean as you get.

That's why he goes out 20 miles and gets it off the bow. It's as clean as you get.

I pee'd in the ocean once or twice. :rolleyes:

was that in the pacific or the atlantic????????