Brine for Smoking Salmon
- Shaye D Winds
- Posts: 222
- Joined: Sun Aug 28, 2011 1:22 pm
Brine for Smoking Salmon
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
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
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- Posts: 20
- Joined: Fri Sep 16, 2011 10:05 pm
- Species: some better than others
- Location: Essex Junction
Re: Brine for Smoking Salmon
How long do you brine? Have always just dry rubbed Lawrey's.
..............Camp
- raz
- Site Admin
- Posts: 4299
- Joined: Sun Aug 28, 2011 6:02 am
- Species: Coldwater fishes!!!
- Location: LAKE CHAMPLAIN UNITED!
Re: Brine for Smoking Salmon
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.
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
Gerry
- easilyamused
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- Species: any and all
- Location: Burlington, VT
Re: Brine for Smoking Salmon
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?
- Shaye D Winds
- Posts: 222
- Joined: Sun Aug 28, 2011 1:22 pm
Re: Brine for Smoking Salmon
Raz,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.
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??
- Cas
- Posts: 440
- Joined: Thu Sep 08, 2011 7:57 am
- Species: the kind that swim
- Location: South Burlington
Re: Brine for Smoking Salmon
This is a great recipe. The best way to eat lake trout!
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Mike
Mike
- Wdrnr
- Posts: 352
- Joined: Sun Oct 13, 2013 4:42 pm
- Species: Salmon Lakers, warm if needed
- Location: Grand Isle
Re: Brine for Smoking Salmon
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
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
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
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
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
brine overnight, then rinse, and pat dry