Smoking Salmon

[PA BEN]

Have some to smoke. Any good brine's and tips out there?

[Thefisherman83]

White wine and brown sugar syrup for glazing 

2 boxes per 1 bottle heat until sugar is all melted.

[WAPITIHUNTER]

I use a simple brine of equal parts salt and brown sugar disolved in just enough water to cover the fish. I always just taste it to figure out when I have the right mixture. I then add some liquid smoke flavoring to the brine. It lets the smoke flavor go all the way through the meat. I personally always fillet the fish and remove all skin before I smoke it. I also cut it into smaller size pieces to get better smoke coverage.

I use a Big and little chief smoker and I put the wood chunks, not chips right on the burner and then cover the opening with the chip pan so it does not catch fire. My fish will usually be done in an hour depending on the temperature outside. Taked longer if it's colder outside. Usuallt turns out really good.

Usually ends up looking like this Pa.

[FISHBOY]

Easiest and one of the better tasting brines I have ever used:

4 (3 parts for thick filets) parts kosher salt to 1 part brown sugar, cover your fillets completely with this mixture and throw it in the fridge overnight or a full 24 hrs.  Pull fillets out of the goo that is formed and wash all of the brine off under cold water.  Let the fillets lay out on a cookie rack for 1-2 hrs until fillet is "tacky" to the touch and throw them into the smoker.

[WAPITIHUNTER]

That sounds perfect Fishboy. Got to rinse the slime off that's for sure!

[burrheadcountry]

I let my Daughter do it now.

http://hunting-washington.com/smf/index.php/topic,35404.0.html

[MuleySniper]

Easiest and one of the better tasting brines I have ever used:

4 (3 parts for thick filets) parts kosher salt to 1 part brown sugar, cover your fillets completely with this mixture and throw it in the fridge overnight or a full 24 hrs.  Pull fillets out of the goo that is formed and wash all of the brine off under cold water.  Let the fillets lay out on a cookie rack for 1-2 hrs until fillet is "tacky" to the touch and throw them into the smoker.

Thats what we do. Just brown sugar and kosher salt.  The simpler the better! A buddy of mine used to take his Tillamook fish and drop them off to a lady down there somewhere that did a garlic style brine. It was killer. Never attempted it though.
MS

[lazydrifter]

I use non iodized salt and brown sugar. Brine 24 hours.  Comes out great

[FISHBOY]

Guys,

Let me correct myself from my previous post, You want 4 parts brown sugar to 1 part kosher salt.  Otherwise it would be way too salty.  My bad.

[yelp]

Yelp's Smoke Fish Brine..

Use equal parts salt sugar..I use pickling salt and dark brown sugar.  I also use 2 cups of mortons sugar cure..it has a smoke flavor in it.. 1 cup soy.  I then brine for 12 - 16 hours if fresh if frozen 9 hours, dry fillets on racks, put course black pepper on 1/2 fillets, smoke, I use alder/cherry mix.  I take out of smoker and let them cool before putting them in vacuum packer.

[gasman]

I use the Luhr Jenson brine for fish, its pretty good.
Some friends use it also.

[dawhunt]

I use 3/4 cups pickling salt to 4 cups of brown suger(dark) cover fish in layers put in fridge for 24 hrs after about 12 move bottom fish to top and put top on bottom to make sure all fish get covered in brine.

This is a dry type brine don't worry it makes its own liquid !!!!!!!!! take it out of the brine don't rinse !!! just get all the sugar clumbs off let sit for a couple hrs then put in smoker untill its done the way you like(I like mine a little moist) dude its
CANDY !!!!!!! what ever you do DON'T eat right out of the smoker WHY cus you won't be able to stop.

I use alder chips also. ITS GERRRRRRAT
BOB

PS I also remove the skin you don't have to, I just think it absorbs the brine better.

[Tony 270WSM]

Think you have enough there? Looks great.

[lokidog]

Equal parts water and soy, 1/4 - 1/3 cup brown sugar per cup liquid, depends how sweet you want it, maybe some black pepper.  Brine over night.  I sprinkle with onion and garlic powder once on the rack.

[cohoho]

We always added the secret sauce instead of water, a 2 liter bottle of mountain dew.  Give it a try, you won't ever brine without it again for salmon...  It adds that sweetness to the meat.

[Alchase]

I use one part non-iodized salt 3 parts brown sugar, and one pint pure maple syrup. Brine over night, stirring occasionally, rinse and pat dry. Smoke with alder, apple, or cherry depending on mood 150 degrees or less for 4-6 hours with smoke only the first 3 hours. If making squaw candy, I coat the fish after brining and rinsing with brown sugar and put in the fridge over night. The sugar will cure the fish very well. Then smoke for 6-8 hours with apple and/or cherry

[pinelockiller]

i always go 2 cups sea salt to 3 cup brown sugar then what ever seasonings u like terioky and garlic works really well for salmon

[bullcanyon]

We always do a dry brine.  Similar to what has been mentioned. We usually let sit in brine for at least 24 hours. Than as stated.  Let sit out until tacky than smoke for 6-7 hours in my homemade smoker.  Temps rarely reach 100 degrees.  Than finish in oven at 325 with a honey glaze.

One thing we do is freeze the fish first.  I can't prove it, but years ago an ol timer told me to do this because it opens up the pores in the meat.  This helps with absorbing the brine. So we never smoke fresh fish without freezing first.  Like I said.  Can't prove it, but no one will turn down our fish.  So it must be working.

[fishcrazy]

We always do a dry brine.  Similar to what has been mentioned. We usually let sit in brine for at least 24 hours. Than as stated.  Let sit out until tacky than smoke for 6-7 hours in my homemade smoker.  Temps rarely reach 100 degrees.  Than finish in oven at 325 with a honey glaze.

One thing we do is freeze the fish first.  I can't prove it, but years ago an ol timer told me to do this because it opens up the pores in the meat.  This helps with absorbing the brine. So we never smoke fresh fish without freezing first.  Like I said.  Can't prove it, but no one will turn down our fish.  So it must be working.

You might be onto something. I have found that frozen fish takes less salt than fresh fish. I don't like salty smoked fish. This might explain why I can use more salt on frozen fish.

Kris