Brine for Smoking Fish

Be the first to review
READY IN: 60hrs
Recipe by CJAY8248

From my collection of old recipes. Note: The servings depend on the size of the fish. I had to write something in there.

Ingredients Nutrition


  1. In suitable container, combine all ingredients, except salmon and alder chips, mixing well. Add salmon, cover and refrigerate 24 hours, carefully turning 3 or 4 times. Drain and rinse in cold water, thoroughly. Drain on paper towels and store in refrigerator 24 hours. Handling carefully, put fish in smoker and smoke with alder chips 7 to 8 hours, then remove chips and leave heat on to dry. Note: If you like moist fish, a shorter heat time is preferable.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a