Smoked Salmon Brine (And the Smoking Process)
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I live in Anchorage, Alaska and work in the financial services industry. I am married and have two beautiful daughters (7 and 9). I enjoy cooking when time allows. I lost about 40 pounds on the weight watchers plan a couple of years ago so am most interested in healthy recipes. I enjoy time with my family, running marathons, cross country skiing, camping, and hiking.