Brine for Smoking Salmon

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Shaye D Winds
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Brine for Smoking Salmon

Post by Shaye D Winds »

Fish Brine for smoking salmon


1 Quart of water
1/4 cup of non-iodized salt
1/2 cup of white sugar
3 oz of dark rum
1 oz lemon juice
3 sections of garlic (crushed)
3 bay leafs
1/4 teaspoon of lemon pepper

Use Alder wood for best flavor

P.S. I also usually double the rum
campfindit
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Location: Essex Junction

Re: Brine for Smoking Salmon

Post by campfindit »

How long do you brine? Have always just dry rubbed Lawrey's.
..............Camp
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raz
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Location: LAKE CHAMPLAIN UNITED!

Re: Brine for Smoking Salmon

Post by raz »

That brine is similar to mine.
I soak mine over-night in the fridge, then rinse and let it air dry a couple hours before smoking.

I like Apple wood.
Catch and serve with lemon.
Gerry
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easilyamused
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Location: Burlington, VT

Re: Brine for Smoking Salmon

Post by easilyamused »

Shaye D Winds wrote:Fish Brine for smoking salmon


1 Quart of water
1/4 cup of non-iodized salt
1/2 cup of white sugar
3 oz of dark rum
1 oz lemon juice
3 sections of garlic (crushed)
3 bay leafs
1/4 teaspoon of lemon pepper

Use Alder wood for best flavor

P.S. I also usually double the rum

When you double the rum, can you drink the other half as an option?
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Shaye D Winds
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Re: Brine for Smoking Salmon

Post by Shaye D Winds »

Raz wrote:That brine is similar to mine.
I soak mine over-night in the fridge, then rinse and let it air dry a couple hours before smoking.

I like Apple wood.
Raz,

That is what I do too. I trim and get the fish ready and put it in the brine overnight. I generally use alder but did mix some apple in with the last batch. :)

EA,
That would work.

Campfindit,

How does the rub work??
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Cas
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Location: South Burlington

Re: Brine for Smoking Salmon

Post by Cas »

This is a great recipe. The best way to eat lake trout!
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Mike
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Wdrnr
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Species: Salmon Lakers, warm if needed
Location: Grand Isle

Re: Brine for Smoking Salmon

Post by Wdrnr »

Wanna try something way quicker..... simple rub of 2-1 brown sugar and coarse salt. Ie 1 cup brown sugar and 1/2 cup salt w 1tbs black pepper . Mix together, put a layer down on glass pan. Lay fish skin side down. Run a layer on top . Cover w/ plastic 8-12 hrs later remove and rinse cold water. Back in the fridge again for an hour or two to dry and build pellicle . Into the smoker to enjoy later.
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C-Hawk
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Species: salmon,lake trout

Re: Brine for Smoking Salmon

Post by C-Hawk »

I like Wind runner's recipe, but a cup of molasses makes for nice coloring and sweetens up a lake trout even more than the brown sugar alone. I use both together, smoke with apple wood 2 hours, keep low heat for another 2 hours. Don't over use smoke.
TUnamas
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Re: Brine for Smoking Salmon

Post by TUnamas »

Having just completed a 9 lbs salmon smoke, you guys are all over this. Maybe we need to add a Smoke-out contest to the Shoot-Out or the Draw your Partner? I'd welcome sampling everyone's best!
Heijac
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Re: Brine for Smoking Salmon

Post by Heijac »

I have been doing mine the same way for years, in a recipe that came in the book for my smoker. Its a stronger flavor, comes out almost like a salmon Jerky. Its a staple at deer camp every year!
8 oz soy sauce
8 oz teriyaki sauce
8 oz white wine
1/4 cup non-iodized salt
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp black pepper
2 tbsp cayenne pepper
1/2 cup brown sugar
I then smoke it with Hickory, usually 2-3 hrs at 200 degrees
Heijac
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Re: Brine for Smoking Salmon

Post by Heijac »

brine overnight, then rinse, and pat dry
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