This Cornish Game Hen Brine ... Smoked Cornish game Hens recipe. I do love to change it up sometimes so this time I decided ...
Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).
Place in fridge and allow to marinate for a minimum of 3 days. Lightly rinse brine off and lay out each piece of fish over paper towel and allow 2 to 3 hours for the skin to dry and form a “pellicle”.