By popular demand- Krackers's smoking brine for the newb or pro

[Kc_Kracker]

I have had a flood of pm's asking for a good smoking brine. OK fine Ill share, this is the one I have used for many years for a wet brine and smoke recipe with a little more detail. This was made for a smoked fish flavor and not a nasty salty taste, I hate salty fish yuck, and a t5hick smokey flavor

Hope you enjoy 

1/2 cup DARK BROWN sugar
¼ cup non iodized salt, or 1/3 iodized (does not matter, dont believe the BS)
2-1/4 cups soy sauce
1 cup water COLD--(add LAST, DONT ARGUE JUST DO IT)
½ tsp. onion powder 
½ tsp. garlic powder
1 TBSP ground pepper
1 TBSP Tabasco sauce (you wont taste it, just do it)

heat in the microwave everything to HOT except adding water.

stir a million times until granules are melted as best you can

now, add 1 cup of ice cold water or a handful of ice cubes to cool it down COLD. (hot brine makes salmon get mushy fast, then its shiiiiiiiiiit)

pour over meat in zip lock baggies, then you MUST zip up 95% of the way, push out all air, and then finish zipping. you want all meat drowned in the brine.

after 8/9 hrs remove, throw in colander and let it drain liquid, then lay out on cardboard or something for 30 minutes, dont start smoking with dripping meat, ever.

smoke to desired dryness, i shoot for 8-9 hrs. remember, when its warm ti twill appear to be softer then when it cools. I usually run 120-130 degrees.

if you have Questions pm me 

NOW* * * * if you want a sweet glaze on it, at 7.5 hours mix in a bowl bourbon or water with more brown sugar, a super thick paste, and cover fish. it will melt in and make a nice sticky glaze thats yummy

(thinks to self, "why in the hell am i sharing 20 years of work with ya'll"  lmao) 

[ShaneTyTrey]

Awesome, thanks

[Becky]

(thinks to self, "why in the hell am i sharing 20 years of work with ya'll"  lmao) 

Because sharing is caring! duh .. looks yummmm.

[7mmfan]

This is exactly what I've been waiting for. Sounds delicious! I will be attempting my first shot at smoking salmon this week and this is the brine I am going to use. Thanks KC! 

[Kc_Kracker]

well since your on my FB you get all the good stuff anyways 

[Band]

I have my own very simple recipe but I used your bourbon/brown sugar glaze suggestion in yesterday's batch.  Oh man, that's good!  Yee haw!

[Kc_Kracker]

glad you liked it  thank you 

[The100Road]

I believe the lowest temp my smoker will go is 180. how long would you recomend smoking at 180 degrees?

[Kc_Kracker]

at 180 your cooking.
is it propane?

 youll have to vent it by cracking the door 

[Blacklab]

Bourbon glazed salmon hmmm. I'd hit that with a cracker an cold beer any time  thanks for sharing

[Kc_Kracker]

or mayo and a sammich 

[7mmfan]

Going to do this tonight, super excited! My first shot smoking fish ever. Per usual for me, I've over researched everything about it so I feel pretty good about it. Trying two different brines, this one and a basic brown sugar/salt recipe. Going to put it in the brine tonight about 9:00 and pull it out when I get up tomorrow at 6:00. Should have the smoker fired up and rollin by about 9:00 after letting it dry. Going to use that bourban/brown sugar glaze you mentioned too, that sounds amazing.

Mix of humpies and silvers. I've got all the collars and belly strips set aside to make some squaw candy next week! I'm planning on bringing all this to elk camp next week with me to use as lubrication for getting guys to help me out with my bull tag. I'll be by myself for the first few days so if I drop one, the help will be appreciated!

I'll update tomorrow.

[Kc_Kracker]

might be a bit salty, id shoot for 6-8 hrs max, over 8 its usually a bit salty  might be a longer smoke now that its getting a little cold, i went from 8 hrs to 12 in this current temps    the squaw candy is usually about 3 hrs more til you hit jerkyness 

[7mmfan]

So you're saying 6-8 hours max just in the brine, or 6-8 hours max including drying time?

[7mmfan]

Heres another question, how much effort do you put into desliming/descaling your fish before brining them?

[Kc_Kracker]

No skin if they are humpies they will keep sliming in the brine! Chrome fish with or without skin..

[7mmfan]

You were definitely right about them sliming in the brine! Didn't seem to affect the fish from what I could tell though. I tried both brines and yours definitely took the prize. My wife is happy with the product so I'm gearing up to stuff the smoker on Tuesday so I have a big batch to take elk hunting with me.

[Kc_Kracker]

Yeah it's been great steadfast recipe thanks! Humpy sliming in brine is so gross, I always filet them off the skin!

[bowhunter74]

Smoked some leftover springer I had in the freezer last weekend.  I used your brine recipe and smoked it for about 9 hrs @ 125 degrees.  I added the sweet glaze to half of the fish at about 7.5 hrs.  WOW! is all I can say.  It was the best smoked salmon I think I've ever had.  The kids and in-laws had it devoured in no time.  They really loved the glazed ones.  I will definitely be using this brine recipe again.  Thank you for sharing.

[Hawgdawg]

good advice. I sometimes hit mine with fireweed honey towards the end.
 here is some steelhead I just did up for deer camp.

[Kc_Kracker]

yes i have tried that it was good 

[CP]

Bumping this up for the 2014 salmon smoking season 
 
I’m not usually a fan of soy sauce brines but I’m giving this one a shot on part of my one and only (so far anyway) king that I didn’t have to throw back.  This fish was hard to come by so I hope this turns out.  Went in the brine at 4:30pm so I’ll be draining it at 12:30am.   

[MarkyMark]

Thank you.

[Kc_Kracker]

o wow its back! ya everyone loved it, just remember when smoking fish every little part of a recipe matters but the DIRECTIONS matter more!

[Practical Approach]

tag

[CP]

Turned out great!  The thinner pieces ended up a bit salty, next time I'll take them out of the brine sooner. 

[Kc_Kracker]

ya on the brine 8 hrs max, i prefer 6 hrs, looks good not bad for first try 

[wildmanoutdoors]

Turned out great!  The thinner pieces ended up a bit salty, next time I'll take them out of the brine sooner.

Double or triple your suger. 
Thats a 2 to 1 suger/salt brine. And Soy is all salt too.
Rinse and let it sit overnight in the fridge. Then the meat on the outside carmelises! Mmmmm....

[Kc_Kracker]

if its not in too long or the pieces are not too small that recipe will never be too salty thats the reason its a soy sauce recipe.

[CP]

Annual bump time - I'll be trying this on the growing pile of pinks in my fridge.

[kisfish]

tag

[Buckmark]

if its not in too long or the pieces are not too small that recipe will never be too salty thats the reason its a soy sauce recipe.

I know KC is no longer on the site, but for those wanting to use this brine understand that soy sauce most people use is very salty....the amount in this brine could make for salty taste in your smoked fish

So the above statement is incorrect...

[Ghost Hunter]

Picked up a bottle of BSB Brown Sugar Bourbon (Heritage Distilling Co. in Gig Harbor).  Try it on the rocks.     Might be the ticket for the glaze.