collapse

Advertisement


Author Topic: Sugar based smoked salmon brine  (Read 6119 times)

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Sugar based smoked salmon brine
« on: November 06, 2019, 03:25:54 PM »
I’m getting ready to do a big batch of smoked salmon this weekend. I want to try something different, thinking a sugar or brown sugar based brine. I want a sweeter salmon is the goal. Thinking maybe brown sugar, maple syrup, a little garlic, chipotle, and maybe some soy sauce for color and salt? Anyone have something they think fits the bill? I’d even try a dry brine if it sounded right.

Just looking for opinions and experience.
I hunt, therefore I am.... I fish, therefore I lie.

Offline Lightning_Rider

  • Trade Count: (+1)
  • Scout
  • ****
  • Join Date: Jun 2010
  • Posts: 496
  • Location: Raymond
Re: Sugar based smoked salmon brine
« Reply #1 on: November 06, 2019, 03:26:50 PM »
Brush some honey on there about an hour before you pull the fish from the smoker  :tup:

Offline h20hunter

  • Trade Count: (+16)
  • Legend
  • ******
  • Join Date: Jan 2010
  • Posts: 20872
  • Location: Lake Stevens
Re: Sugar based smoked salmon brine
« Reply #2 on: November 06, 2019, 03:30:02 PM »
3 to 1, brown sugar to kosher salt. Dry brine,  cover it for 5 to 24 hours.

Smoke

Near the end...light brush with high quality maple syrup.

Little more time,  take it out.

Salmon candy.

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: Sugar based smoked salmon brine
« Reply #3 on: November 06, 2019, 03:31:21 PM »
Have you found a longer brine time makes it significantly stronger flavor?
I hunt, therefore I am.... I fish, therefore I lie.

Offline blackpowderhunter

  • Trade Count: (+5)
  • Sourdough
  • *****
  • Join Date: Apr 2014
  • Posts: 1181
  • Location: Renton
Sugar based smoked salmon brine
« Reply #4 on: November 08, 2019, 08:01:04 AM »
heres a brine i just did the other day
2 quarts ice cold water
1 cup Kosher salt
4 cups brown sugar
1/2 cup soy sauce
1/2 cup lemon juice
tbsp. garlic powder
tbsp. onion powder
tbsp. black pepper
1 cup of pure maple syrup

most of below was summer kings, but found some pink fillets in there too.
brine overnight, pull out and rinse all of the brine off and set it out with a fan LIGHTLY blowing on the salmon for a few hours to form the pellicle.  then smoke to your desired doneness.
« Last Edit: November 08, 2019, 08:06:29 AM by blackpowderhunter »

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: Sugar based smoked salmon brine
« Reply #5 on: November 08, 2019, 08:55:47 AM »
heres a brine i just did the other day
2 quarts ice cold water
1 cup Kosher salt
4 cups brown sugar
1/2 cup soy sauce
1/2 cup lemon juice
tbsp. garlic powder
tbsp. onion powder
tbsp. black pepper
1 cup of pure maple syrup

most of below was summer kings, but found some pink fillets in there too.
brine overnight, pull out and rinse all of the brine off and set it out with a fan LIGHTLY blowing on the salmon for a few hours to form the pellicle.  then smoke to your desired doneness.


Looks good. Thanks for the input everyone.
I hunt, therefore I am.... I fish, therefore I lie.

Offline gaddy

  • Non-Hunting Topics
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Sep 2010
  • Posts: 2920
Re: Sugar based smoked salmon brine
« Reply #6 on: November 08, 2019, 09:01:18 AM »
Are those jalapenos ? hmm?

Offline luvmystang67

  • Past Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2010
  • Posts: 2293
  • Location: Coeur d'Alene
Re: Sugar based smoked salmon brine
« Reply #7 on: November 08, 2019, 09:06:40 AM »
I simply do layers of brown sugar and rock salt only, for probably 24 hours (maybe 48 if its thicker).  The brown sugar will liquefy and turn into kind of a brown syrup.  If you use big kernel rock salt, then you need more than you think.  I layer slabs in a disposable turkey pan and can usually get about 4 layers of salmon in each one.

Smoke 2 pans of chips (bout 2 hours with chips replaced in the middle), then let dehydrate a few more hours (2-3) and voila, pretty awesome stuff.

You don't need to get fancy with other ingredients, sugar, salt and smoke does a pretty darn good job.

To each their own though.  It makes a recipe seem more unique when you put more stuff in, I'm just skeptical that the average person can taste it.   :twocents:

I do think its a bit like sharpening a knife.  Dad says if you get lost in the woods, sit down and sharpen your knife.  Someone will come show you how to do it and you'll be saved.

Offline HikerHunter

  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Jun 2018
  • Posts: 767
  • Location: Federal Way
  • Groups: DU, NWTF, NRA, WHEIA
Re: Sugar based smoked salmon brine
« Reply #8 on: November 08, 2019, 09:16:22 AM »
3 to 1, brown sugar to kosher salt. Dry brine,  cover it for 5 to 24 hours.

Smoke

Near the end...light brush with high quality maple syrup.

Little more time,  take it out.

Salmon candy.

I do this except 4 to 1 maple brown sugar to non-iodine salt ratio. Haven't tried syrup near the end, but it still comes out like salmon candy!

Offline 762Armo

  • Political & Covid-19 Topics
  • Trade Count: (+2)
  • Scout
  • ****
  • Join Date: Jul 2012
  • Posts: 496
  • Location: Bellevue
Re: Sugar based smoked salmon brine
« Reply #9 on: November 08, 2019, 09:41:35 AM »
heres a brine i just did the other day
2 quarts ice cold water
1 cup Kosher salt
4 cups brown sugar
1/2 cup soy sauce
1/2 cup lemon juice
tbsp. garlic powder
tbsp. onion powder
tbsp. black pepper
1 cup of pure maple syrup

most of below was summer kings, but found some pink fillets in there too.
brine overnight, pull out and rinse all of the brine off and set it out with a fan LIGHTLY blowing on the salmon for a few hours to form the pellicle.  then smoke to your desired doneness.


Which smoker do you use?

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: Sugar based smoked salmon brine
« Reply #10 on: November 08, 2019, 12:31:19 PM »
I do think its a bit like sharpening a knife.  Dad says if you get lost in the woods, sit down and sharpen your knife.  Someone will come show you how to do it and you'll be saved.

I like that  :chuckle:
I hunt, therefore I am.... I fish, therefore I lie.

Offline blackpowderhunter

  • Trade Count: (+5)
  • Sourdough
  • *****
  • Join Date: Apr 2014
  • Posts: 1181
  • Location: Renton
Sugar based smoked salmon brine
« Reply #11 on: November 08, 2019, 12:47:39 PM »
I use a traeger and run it on smoke setting for 3 ish hours. Then bump it to 180 to finish off. Also yes. Those are jalapeños that I put on from the beginning. You get a hint of spice but they’re not really Spicey at all. I love jalapeños though. Give it a try


Sent from my iPhone using Tapatalk

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: Sugar based smoked salmon brine
« Reply #12 on: November 08, 2019, 01:04:34 PM »
I use a traeger and run it on smoke setting for 3 ish hours. Then bump it to 180 to finish off. Also yes. Those are jalapeños that I put on from the beginning. You get a hint of spice but they’re not really Spicey at all. I love jalapeños though. Give it a try


Sent from my iPhone using Tapatalk

Another guy I know does the same thing with the jalapenos, I'm going to give it a shot.
I hunt, therefore I am.... I fish, therefore I lie.

Offline The Weazle

  • Weird...
  • Non-Hunting Topics
  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Jan 2008
  • Posts: 1486
  • Location: Oak Harbor
Re: Sugar based smoked salmon brine
« Reply #13 on: November 24, 2019, 07:59:01 PM »
3 cups dark brown sugar, one cup non iodized salt, 10 teaspoons garlic powder.  Layer fish skin side down with liberal amounts of brine for 12 or more hours.  Rinse fish and let air dry, then smoke at 140-150 with alder until done.
Sexually deprived for your Freedom!
Beer, It's not just for breakfast anymore!

I have a B.S. in B.S.

Offline 7mmfan

  • Non-Hunting Topics
  • Trade Count: (+7)
  • Old Salt
  • ******
  • Join Date: Nov 2008
  • Posts: 5499
  • Location: Marysville
    • https://www.facebook.com/rory.oconnor.9480
Re: Sugar based smoked salmon brine
« Reply #14 on: November 24, 2019, 08:38:07 PM »
This is basically what I did, minus the garlic powder, and added jalapeno slices to the fish in the smoker. Turned out fantastic. Very happy with it all. Particularly pleased with the jalapeno pieces. Just a hint of heat in the meat. Delicious.
I hunt, therefore I am.... I fish, therefore I lie.

 


* Advertisement

* Recent Topics

That "lake taste" in freshwater fish by Skillet
[Today at 01:21:57 AM]


Bear Scratch on Tree by dreadi
[Yesterday at 10:53:30 PM]


NEED ADVICE: LATE after JUNE 15th IDAHO BEAR by huntnnw
[Yesterday at 10:52:52 PM]


90's Yamaha no telltale? by MADMAX
[Yesterday at 10:04:40 PM]


Archery elk gear, 2025. by blackveltbowhunter
[Yesterday at 09:36:02 PM]


E scouting for bears by SpicyTacos
[Yesterday at 09:26:03 PM]


Grayback Youth Hunt by Big6bull
[Yesterday at 08:20:59 PM]


Pocket Carry by fly-by
[Yesterday at 06:35:19 PM]


Rimrock Bull: Modern by str8meat
[Yesterday at 06:25:53 PM]


Early Huckleberry Bull Moose tag drawn! by HillHound
[Yesterday at 05:36:47 PM]


SWAKANE EWE by vandeman17
[Yesterday at 02:55:45 PM]


49 degrees north late Moose tag by Buzzsaw461
[Yesterday at 02:44:10 PM]


Video highlighting and discussing WDFW corruption by Boss .300 winmag
[Yesterday at 01:42:41 PM]


Tease 'l' by kellama2001
[Yesterday at 01:23:41 PM]


What barrel length 24”, 26” or 28” by Call em in
[Yesterday at 12:47:43 PM]


Game trails to nowhere? by addicted1
[Yesterday at 12:38:05 PM]


PROOF RESEARCH CLOSEOUT by BigJs Outdoor Store
[Yesterday at 12:35:23 PM]


Article on the beaver trapping ban in OR by Humptulips
[Yesterday at 12:27:08 PM]


Go kill some dogs! by fowl smacker
[Yesterday at 11:27:32 AM]


Athlon Rangecraft Chrono by BigJs Outdoor Store
[Yesterday at 11:09:00 AM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal