Page 1 of 1

Brine for Smoking Salmon

Posted: Thu Sep 22, 2011 12:10 pm
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

Re: Brine for Smoking Salmon

Posted: Fri Oct 14, 2011 7:15 pm
by campfindit
How long do you brine? Have always just dry rubbed Lawrey's.

Re: Brine for Smoking Salmon

Posted: Sat Oct 15, 2011 5:42 am
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.

Re: Brine for Smoking Salmon

Posted: Mon Oct 17, 2011 8:54 am
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?

Re: Brine for Smoking Salmon

Posted: Mon Oct 17, 2011 1:08 pm
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??

Re: Brine for Smoking Salmon

Posted: Tue Aug 11, 2020 4:07 pm
by Cas
This is a great recipe. The best way to eat lake trout!

Re: Brine for Smoking Salmon

Posted: Tue Aug 11, 2020 6:12 pm
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.

Re: Brine for Smoking Salmon

Posted: Wed Aug 12, 2020 6:23 pm
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.

Re: Brine for Smoking Salmon

Posted: Fri Dec 23, 2022 12:45 pm
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!

Re: Brine for Smoking Salmon

Posted: Tue Dec 27, 2022 8:57 am
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

Re: Brine for Smoking Salmon

Posted: Tue Dec 27, 2022 8:58 am
by Heijac
brine overnight, then rinse, and pat dry