Среди всего прочего выкладываю рецепт тузлука, результат применения которорого так понравился Васе. Этот, и другие здесь приведённые рецепты пришли в книжечке с бестолковой Покрышкинсой коптилкой. Из всего коптилочного набора считай книжечка только и используется постоянно... В своё время мне эти рецепты так запали в душу, что я их отсканировал, поправил и выложил на АмРы. Но поскольку народ просит, чего бы и здесь не иметь?

Перепост:

У меня коптилка из Покрышки. Коптилка - весьма так себе, мягко говоря, но рецепты хороши. И без копирайта  

Hints: 

* For a zestier flavor: brown or demerara (an all natural. unrefined brown) sugar can be substituted for white sugar. 
* Mix and store ingredients in glass or ceramic containers. 
* Refrigerate after mixing. 
* Coarse. non-iodized pickling salt is recommended. 

Basic Brine 

• 1/2 cup coarse salt 
• 1 quart water 

Sugar Brine 

• 1/2 CLIp coarse salt 
• 1 quart water 
• 1/2 cup white sugar 

Zesty Brine 

• 2 quarts water 
• 1 cup coarse salt 
• 1/2 cup demerara or brown sugar 
• 2 tbsp. lemon juice concentrate or 1/4 cup squeezed lemon juice 
• 3 - 4 garlic cloves. crushed 
• 1/4 tbsp. onion powder 

Spicy Brine 

• 3 cups water 
• 1 cup soy sauce 
• 1/2 cup demerara or brown sugar 
• 1/4 cup coarse salt 
• 1/2 tsp onion powder 
• 4 - 5 garlic cloves. crushed 
• 1/2 tsp. hot sauce 
• 1/2 tsp. pepper 

Method for above brines: 
Combine ingredients. and let brine sit overnight in refrigerator to allow spices to "percolate" through brine. 

WINN'S SPECIAL BRINE 

• 3 quarts water 
• 1 cup coarse salt 
• 1 cup demerara or brown sugar I tbsp. vinegar 
• 1 tbsp. mixed pickling spices 
• 1 - 2 crushed garlic cloves. if desired 

Combine ingredients in a large pot. and bring to a boil. Remove from heat and cool. Refrigerate unt i I used. 

ALL PURPOSE MEAT BRINE 
This is a basic brine which can be used for Beef. Pork. Game. Chicken. Turkey. or Game Birds . 

• 4 quarts water 
• 1/2 cup coarse salt 
• 1/2 cup "Tender Quick" tenderizer 
• Spices as desired 

Combine ingredients. and cover meat with brine. marinating for 12 - 24 hours, depending on type of meat anclthickness of pieces. Refrigerate unused brine. 

SMOKED TROUT
Use this recipe lor all members or the trout family, especially lake and rainbow trout. 
Add 1 cup dry white wine to the SPICY BRINE and reduce the garlic to 1 - 2 crushed cloves.
Place trout and brine in a glass dish and refrigerate 8 - 12 hours. flipping trout often.
Remove fish and rinse thoroughly in cool water.
Pat dry with paper towels. and allow to air dry Ior 1 hour so that the shiny "pellicle" forms.
Place fish in preheated smoker. and smoke using 2 - 3 panfuls or desired wood chips.
Total smoking and drying time will vary with the size or the trout and the degree or dryness you prefer. 

HICKORY SMOKED WHITEFISH 
This recipe may be used [or other fish as well. Try pike or walleye. Experimentation is the key.
Use WINN'S SPECIAL BRINE.
Filet the Whitefish and refrigerate in brine for 8 - 12 hours. flipping often. Remove from brine and air dry for 1 - 2 hours until the "pellicle" forms on the filets. Place filets in preheated smoker. using 2 - 3 panfuls or hickory wood chips. Total smoking and drying time should be 6 - 8 hours, depending upon how dry you prefer your tish, 

SUPER SMOKED SALMON 
Brin: 

• 1 1/2 cups soy sauce 
• 1 cup water 
• 1 cup white wine 
• 1/3 cup demerara or brown sugar 
• 1/4 cup coarse salt 
• 1/2 tsp. hot sauce 
• 1/4 tsp. fresh ground pepper 
• 1/4 tsp. onion powder 
• 1 - 2 cloves fresh garlic, crushed 

Mix brine ingredients and refrigerate overnight. Cut salmon into desired form, either strips or chunks, and place in brine for 8 - 12 hours keeping refrigerated. Remove from brine and allow to drain on paper towelling. Let salmon air dry in a cool place for I - 2 hours. Place in preheated smoker and burn 2 - 3 panfuls of wood chips. (Hickory is recommended) Total smoking and drying time will vary with the thickness of the salmon. Try 8 to 12 hours, checking once an hour.