Chef Mick Hug's Smoked Porter Brine for Fish and Meat Smoking Recipe

Chef Mick Hug's Smoked Porter Brine for Fish and Meat Smoking Recipe

Chef Mick Hug is Executive Chef at the Millennium Alaska Hotel in Anchorage, Alaska

Recommended Beer: Alaskan Smoked Porter, Alaskan Brewing Company, Juneau, Alaska, USA

Style: Smoked Porter - deep walnut body with a tawny brown head - caramel, graininess, nuttiness, toffee, and roastiness, with secondary layers of coffee, licorice, and biscuit or toast


1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups water
2 bottles Alaskan Smoked Porter
1/4 cup soy sauce
2 Tablespoons black pepper
2 Tablespoons Worcestershire
½ cup molasses

In a medium bowl, combine all ingredients, including Alaskan Smoked Porter. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Beer Fox Note: Chef Mick presented “What’s Smokin’ in Alaska’s Hot Beer Scene?” at the Alaska Women’s Show, Sullivan Arena, in Anchorage Alaska, with side-kick and Beer Fox Carolyn Smagalski on April 20, 2007. In his cooking demo, he used one whole side of salmon (5 to 7 pounds), brined in Chef Mick Hug’s Smoked Porter Brine for Fish and Meat Smoking. He then prepared a smoker on the stovetop using wood chips that had been well-soaked in water. He commented that you can also smoke them in beer for additional flavor. Bradley Smokers recommend using alder, maple, or special blend wood chips or flavor bisquettes for seafood and fresh water fish. The salmon was smoked on a rack, covered with aluminum foil to preserve the smoky flavors within the smoker set-up. The time necessary for smoking is dependent on the size of the meat or fish, and whether you are using hot or cold smoking methods.

Click on the link for Chef Mick’s Recipes

Smoking With Beer in Alaska With Chef Mick Hug
Executive Chef of the Millennium Alaska Hotel, Anchorage, Alaska

Chef Mick Hug’s Oatmeal Stout and Cheddar Soup
Executive Chef of the Millennium Alaska Hotel, Anchorage, Alaska

Savor the joy in cooking with beer.


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This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.