Directions for use:

Dissolve 1 pouch in 1 gallon ice water (34 – 38 F). Fish / Poultry should be chilled before curing. Immerse fish / poultry into Brine, making sure fish / poultry is completely covered by Brine. Place in refrigerator 12 – 24 hours, depending on size and thickness. After fish has been in the Brine for the proper time, remove, rinse, pat dry and smoke.

Place in smoker without smoke for the first hour then add smoke until desired color is reached.

Smoking time will vary depending on type of smoker, location, outside temperature, etc.

• Fish should be smoked until internal temperature reaches 155 – 165F.
• Poultry should be smoked until internal temperature reaches 165– 170F.

FISH CURING CHART

12 – 24 hours

POULTRY CURING CHART

12 – 24 hours

HINTS

• Always use non-metallic bowls or pans for brine
• Lightly oil cooking rack so the fish / poultry doesn't stick
• Do not re-use brine
• Use bottled water if you have chemically-treated water
• Move fish/ poultry around in brine every few hours
• Inject Brine into joints, breast & legs for best absorption in large birds