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Ladies & Gents, this is a brine we use for smoking Salmon but can also be used for other types of fish/seafood.
- Mix all ingredients well. We use a 5 gallon bucket.
- Place Salmon in the bucket, cover, and marinade overnight (no more than 24 hours).
- We smoke our Salmon with apple chips on an electric smoker set for 180-200 degrees and takes anywhere from 4-6 hours to complete the process depending on how many pounds of fish are getting smoked.
- With 15 minutes to go, you can brush with Grand Marnier (optional). ENJOY!