Savory Salmon Brine for Smoking
- Ready In:
- 74hrs
- Ingredients:
- 12
- Yields:
-
10 fish
ingredients
- 10 large filleted salmon, cut into strips
- 1 cup non-iodized salt
- 2 gallons cold water
- 2 lbs dark brown sugar
- 16 ounces red wine or 16 ounces white wine
- 1 (32 ounce) bottle teriyaki sauce
- 6 ounces garlic powder
- 6 ounces onion powder
- 4 ounces pickling spices
- 1 ounce cinnamon
- 1 1⁄2 ounces italian seasoning
- 1 ounce mace (optional)
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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RECIPE SUBMITTED BY
Mom of 3 kids - love easy, healthy recipes.