Brine for smoking Salmon or Trout

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
YIELD: 1 recipe
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all ingredients in a glass or non-reactive bowl.
  • Filet Salmon or Trout and cut into desired pieces.
  • Pour the brine into a freezer bag and add fish.
  • Remove air, seal and place in the fridge, turning every so often.
  • Brine for at least 8 hours, up to 24 hours.
  • Remove from brine, rinse, pat dry and now you are ready to smoke.
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