- 1 cup Kosher Salt
- 1/4 cup Chili Powder
- 1/4 cup Curry Powder
- 1 quart Water
- 1 pint Fenberry Draught
- 6 Hake Loins
- Combine all ingredients, and stir briskly to remove bubbles from mead.
- Gently add fish, and brine for 3 hours.
- Put in smoker (or oven) at 200˚F until internal temperature reaches 155˚F.