True North Smokers & Accessories
  • Products
    • Wood Chips & Bits
    • Seasonings & Cures
    • Our Retailers
  • Recipes & How To
    • Smokin' Basics: How To
    • Wood Flavour Guide
    • True North Recipes
  • Replacement Parts
  • Customer Support
  • Buy Online
  • Contact Us
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.
Try altering the basic brine recipes below or create a totally new brine!

Basic Brine
Sugar Brine
Spicy Brine
Wynn's Special Brine
Picture

Picture
FISH & SEAFOOD RECIPES
Smoked Trout (PDF)
Super Smoked Salmon (PDF)
Apple Smoked Shrimp (PDF)



Picture
BEEF, PORK & WILD GAME
"True North" Party Marinade (PDF)
"True North" Party Jerky (PDF)
Hickory Smoked Ham and Pineapple (PDF)
"True North" Smoked Ribs (PDF)
Wildgame Mariande (PDF)
Picture
POULTRY RECIPES
Apple-Flavoured Pheasant (PDF)
Easy Smokin' Birds (PDF)
Picture
OTHER RECIPES
Smoky Eggs (PDF)
Smoked Cheese (PDF)
Smoked Salt (PDF)
Picture
LEN THOMPSON LURES
WHERE TO BUY TRUE NORTH
CUSTOMER SUPPORT
CONTACT INFORMATION
© Thompson-Pallister Bait Co. Ltd.