However, you will notice that many enthusiasts smoker will talk about brining a turkey or other mea

Brining food is an essential part of the first phase of the smoking habasit iakoka process in part to the food and also dry in some cases, to add flavor. It used to be all about preserving food, but now will keep their brine recipes top secret, because they contain many kinds of ingredients such as salt, sugar and molasses.
The main ingredient habasit iakoka is natural salt, and that one thing to make sure is that iodized salt is not iodized salt because it can spoil food with metallic taste. Many will argue that kosher salt is the one to use and it's definitely worth it, but as long as your salt is not iodized, this is good enough.
As with the salt brine is important that your tub is non-metallic. habasit iakoka In old days the bath were made of wood, but today it is perfectly acceptable to use a plastic tub.
If you ever plan to a commercial smoke you will see that the brine is reused over and over with the addition of extra salt after each session, the salt brine that has left with the last batch to replace food. You can use this same principle as a home smoker, but I think the amount of food that I have smelled habasit iakoka small and unless the brine is used daily, it is better to throw it away and start a new party, because the brine is a large home for bacteria. Also, never salted meat in a brine that has fish in it, the taste will be affected.
The next thing to think about the concentration of the brine, and certainly habasit iakoka in the case of cold smoking fish is better to use a relatively high concentration of brine of about 80%. You can use a Salinometer to measure the concentration habasit iakoka or you can use brine tables, but the easy way is to 1.2 kg (2 lb 10 oz) dissolved in 4.54 liters (1 gallon) of water . I tend to spend most of the time to use this strength of the brine to make salt brine simply habasit iakoka because the fish in brine for a matter of hours instead of days and I think it's best.
However, you will notice that many enthusiasts smoker will talk about brining a turkey or other meat for a matter of days and this is definitely the case if you are using a weaker brine and that the addition of sugar and other flavorings. The reason habasit iakoka for the addition of sugar to a sugar that is brine, the muscles relax and thereby tenderizes the meat.
If you have a quality turkey or perhaps the need to tender will be minimal so maybe the turkey brine is more about adding flavor, but where the sugar brine really is to be straight with tough meat such as breast and can use this method in the making of, for example, pastrami.
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