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Author Topic: Brine for Smoked Salmon  (Read 2984 times)

Offline bow4elk

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Brine for Smoked Salmon
« on: February 01, 2009, 10:25:28 PM »
Brine for smoked salmon

2 1/2 Quarts water
1/2 cup brown sugar
1/2 cup white sugar
1 cup salt
1/4 small jar ( 1/8 cup ) Johnny's seasoning salt
1 tbs worcestershire sauce

Soak fish (desired amount cut to steak-size pieces ) 10 hours or more. I've gone up to two days without a problem. Rinse with cold water and let air dry. Brushing with rum or whiskey will improve the appearance but is not neccessary. Place larger pieces closer to the heat. Smoke between 8 and 10 hours or more depending on thickness of fish and dryness desired.  I use a Big Chief smoker.
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Offline ICEMAN

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Re: Brine for Smoked Salmon
« Reply #1 on: February 02, 2009, 05:52:56 AM »
I could try it if I had some Salmon!  :'(

No salmon in my freezer... 
molṑn labé

A Knuckle Draggin Neanderthal Meat Head

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