Savory Salmon Brine for Smoking

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READY IN: 74hrs
YIELD: 10 fish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare fish, tie strips together, etc.
  • Combine all ingredients and let stand one hour.
  • Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
  • Remove fish from brine and rinse brine off thoroughly in cold, running water.
  • Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
  • Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
  • Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
  • A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).
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