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    You are in: Home / Recipes / Best Smoked Salmon Brine Ala Poppie Recipe
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    Best Smoked Salmon Brine Ala Poppie

    Total Time:

    Prep Time:

    Cook Time:

    16 hrs

    6 hrs

    10 hrs

    Chef PotPie's Note:

    This is simple as can be, but it is the best brine for smoked salmon that I have ever used. My grampa Poppie did it like this and my husband and I decided it was the best way. Give it a try and let us know what you think.

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    Units: US | Metric


    1. 1
      Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
    2. 2
      Let them soak for about 6 hours. Drain and rinse them.
    3. 3
      Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
    4. 4
      This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
    5. 5
      Now smoke the fish for whatever you usually do. YUM.

    Ratings & Reviews:

    • on January 01, 2012


      Way too salty, and otherwise pretty flavorless. I would recommend starting with a shorter brining time the first time you try this, and working your way up if you think you'd prefer a saltier fish. We found it almost too salty to stomach.

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    • on November 16, 2007


      This brine is the best! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Best Smoked Salmon Brine Ala Poppie

    Serving Size: 1 (27 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 38.7
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5658.7 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.0 g
    Sugars 9.9 g
    Protein 0.0 g

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