abbyfireguy
Well-Known Member
I am in the middle of brining about 8 packs of anchovies. I used the salmon University recipe..
One question I have about the brining....
The anchovies are in the brining container in the garage sitting on the concrete floor...The liquid is real cold(its only been 2 hours)...
My garage is very cold the past few days...Do I need to refrigerate the bucket at all,or is the cold garage ok till tomorrow when I will package the brined beauties up.....
I will keep them on ice after I take them out of the brine tomorrow evening..We head for the ferry at 0430 Thursday morning and should be fishing off PillPoint by 1:30 Thursday afternoon...
I hope they will keep well just on ice in a good cooler ...
Should I package them with a bit of salt in each package as well??
Don't know if that helps or is necessary..
Thanks again , you guys are a bountiful source of saltwater info...
One question I have about the brining....
The anchovies are in the brining container in the garage sitting on the concrete floor...The liquid is real cold(its only been 2 hours)...
My garage is very cold the past few days...Do I need to refrigerate the bucket at all,or is the cold garage ok till tomorrow when I will package the brined beauties up.....
I will keep them on ice after I take them out of the brine tomorrow evening..We head for the ferry at 0430 Thursday morning and should be fishing off PillPoint by 1:30 Thursday afternoon...
I hope they will keep well just on ice in a good cooler ...
Should I package them with a bit of salt in each package as well??
Don't know if that helps or is necessary..
Thanks again , you guys are a bountiful source of saltwater info...