Brine for Smoked Fish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
  • Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
  • Place in the fridge for at least 24 hours.
  • Drain fish and pat dry.
  • Place on racks for about 1 hour, blotting with paper towel occasionally.
  • Place in smoker for 5 hours, checking and adding smoking chips.
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