Posted: 12/19/2007 6:01:28 PM EDT
Just thought I’d make yer’ mouths water with a pic of my smoked salmon!
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Thanks.  My fish brine recipe: 4 cups water 1 tbsp garlic powder 1 tbsp onion powder 2/3 cup brown sugar ½ cup non-iodized salt 1 tbsp black pepper Mix the above ingredients in a non metallic container. Place the fish skin side up in the brine. Place in the fridge for 12 hours. Remove after 12 hours and lightly rinse. Press freshly ground course black pepper into the fish and smoke as you desire. I placed my salmon in my Little Chief smoker for three pans worth of smoke (Appox. 3 hrs w/ Alder wood) then finished the process in the oven which was about 45min @350 deg. |
that brine looks great. I'm thinking that would be tasty come christmas morning. thanks quib
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Sounds great! Just took mine out of the brine this morning. One tip I've read and found works great is to leave the salmon in the fridge, uncovered for another 12 hours after you take it out of the brine. It forms a light protective layer over it that prevents all the white ooze from coming out of it while smoking (that stuff doesn't hurt you it just looks nasty) I want to try your brine mix next, currently I'm using: 1 1/4 cups pickling salt 1 3/4 cups white sugar 1/4 cup maple syrup or molasses (I use steen's cane syrup) 2 cloves garlic, crushed 2 Tbs peppercorns, cracked 1 gallon water I cold smoke mine (<80 degrees) with apple wood in my Bradley for about 12 hours. I'll try to post of pic of my finished product tomorrow. |
Yep, I’ve heard that as well, but not 12 hours. The books and info I read suggest just an hour should do. I failed to include that in my post above, but I let my fish sit in the fridge uncovered while I got the smoker set up and ready.......so about 30-45 minutes. I might have to try your brine recipe as well! 
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