Best Smoked Salmon Brine Ala Poppie

Submitted by Chef PotPie

"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."

 

• Ready In: 16hrs
• Ingredients: 3
• Serves: 10

ingredients

• 118.29 ml pickling salt
• 118.29 ml sugar
• apple cider or juice

directions

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. Let them soak for about 6 hours. Drain and rinse them.
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. This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
5. Now smoke the fish for whatever you usually do. YUM.

Reviews

[Son of Thunder]

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.

 

[rexiblue]

This brine is the best! Thanks!