Sugar based smoked salmon brine

[lokidog]

I've always used half and half water/soy and about a quarter to a third cup of brown sugar per cup of liquid. After an overnight soak, I sprinkle onion and garlic powder and black pepper on it.

[7mmfan]

I've done the soy and Garlic/onion recipe in various forms many times, and I'm never particularly pleased with it. I was much happier with the simple salt/sugar brine, heavy on the sugar, this go around. I'll be fine tuning this in the future.

[cavemann]

how long do you guys smoke and what temp??  I have a crappy stand up smoker and use charcoal and wood chips.  hard to regulate temp, but I can get is close to 120 and keep it there.  I think other thing I'm doing wrong is full fillets, is everyone cutting them in chunks?

[270Flat]

has worked for me over the years. Started when we’d smack the crap out of the steal head on the snake below Pullman in college. Cut Fish into 1”-1 1/2” strips. makes for easier packaging. Equal parts dark brown sugar, soy sauce. Depending on qty of fish I add granulated garlic (1tbs/3lbs) and crushed red peeper flakes (1tbs/3lbs).
I use long tuberware (stacks in the fridge nicely) and marinate for 2-4 days depending on how much time I’ve got. I’ll shake and stir the batch 2x daily as the sugar will dissolve and create a nice slurry. The longer you let it set the richer the flavor will be. I smoke over applewood.
This is a good recipe for salmon and steelhead as they are fishy enough to keep the fish flavor and get a good salty sweet flavor as well.
Man it’s time to go fishing!

[7mmfan]

how long do you guys smoke and what temp??  I have a crappy stand up smoker and use charcoal and wood chips.  hard to regulate temp, but I can get is close to 120 and keep it there.  I think other thing I'm doing wrong is full fillets, is everyone cutting them in chunks?

Temp regulation makes a big difference, but you can only do the best you can do. I smoke for 2 hours at about 165 and then no smoke at about 185-200 until the fish is dried as much as I want, which is usually another 1.5-2 hours depending on the thickness of the fish. I usually do thinner pieces, I like tail sections a lot because they're thin and uniform. I do body pieces as well, but I prefer to eat those on the grill so they don't usually make it to the smoker.

[cavemann]

right on, thanks 7mm...  I think the higher temp at the end is what I'm missing

[lokidog]

I smoke as low as it will go and produce smoke. I found my propane smoker was too hot for fish, even after plugging half the holes with stainless nails. I prefer electric and have had good luck even with the Little Chiefs. I slice my filet in vertical strips 1/2 to one inch wide depending on how thick the fish was..

[AL WORRELLS KID]

7mmfan, Thanks for showing us how your Recipe turned out, looks pretty good!
We like to raid our Bay Leaf Tree out on the Patio and crumble up a few Fresh Picked Leaves and add them to the Recipe (Spices things up a bit too). 
Doug

https://www.greatbritishchefs.com/how-to-cook/how-to-make-a-brine