Brine for Smoking Salmon

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Shaye D Winds
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Joined: Sun Aug 28, 2011 1:22 pm

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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Species: Coldwater fishes!!!
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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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.

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