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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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- Location: Chico, Ca
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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- Location: Pagosa Springs Colorado
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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- Joined: Thu Aug 31, 2006 8:49 am
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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