Salmon brine

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Salmon brine

Postby FireTeal » Fri Jan 31, 2014 6:10 pm

Anyone have a good smoked salmon brine recipe? I'm in the mood to try something new. I'll be using a little chief. Let's hear some good recipes....
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Re: Salmon brine

Postby steelheadmike » Fri Jan 31, 2014 10:12 pm

Dry brine.
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Re: Salmon brine

Postby fishenmitch » Sat Feb 01, 2014 1:57 pm

2 qts water 2cups lite brown sugar, 1 cup non iodized salt, stir real good and in a glass or plastic container ( no metal) soak over night. In the morning rinse fish off with clean water pat dry. Let the fish air dry for a couple of hours then brush on maple syrup and be generous with some course ground pepper (only use coarse ground). Smoke until done, I use about 4 pans of alder chips and length of time depends on the thickness and the lower racks tend to finish faster. The syrup does not make it to sweet.
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Re: Salmon brine

Postby JacksDad » Mon Feb 03, 2014 5:34 pm

Little Chief smokers usually get too hot and almost cook the salmon. Try raising the lid a little with clothes pins or something to let most of the heat escape out the top, but still allowing the smoke to pass by the fillets. You'll get a fully preserved, but much moister, locks-like salmon — the cold-smoke way the native americans did it.
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Re: Salmon brine

Postby Bootlipkiller » Tue Feb 04, 2014 4:28 am

ImageUploadedByTapatalk1391509533.515158.jpg

Try this it's been great for me in my big chef smoker, I add bay leaves and based the salmon every hour with maple syrup. I normally smoke for 3 to 5 hours depending on the temperature outside. IE summer or winter.


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