TRUE NORTH BRINE RECIPES
In addition to the preserving effects of brines, they also influence the flavor of your smoked foods.
A brine is best if it is allowed to sit in the refrigerator overnight before using. Brining times depend upon the type and thickness of the meat. In general 4 to 12 hours is the usual amount. Some cuts of wild game take considerably longer.
After brining fish, rinse the filets under cold water. This removes excess salt and helps to firm the flesh. You may also wish to do this for other meats.