Smoked Salmon Brine (And the Smoking Process)

A nice brine recipe and the smoking process as well.

• Ready In: 32 hrs
• Serves: 10

Ingredients

• 4  cups brown sugar
• 1  cup kosher salt (non iodized)
• 1⁄4 cup  minced garlic
• 1⁄4 cup  minced onion
• 2  bay leaves, crushed
• 1 1⁄2 teaspoons cayenne pepper
• 1  large salmon, prepared

Directions

1. Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.