Savory Salmon Brine For Smoking Recipes

BRINE FOR SMOKED SALMON

Steps:

• Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
• Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

SAVORY SALMON BRINE FOR SMOKING

Steps:

• Prepare fish, tie strips together, etc.
• Combine all ingredients and let stand one hour.
• Marinate fish in brine for 12-24 hours, stirring or agitating every 2 hours or so. Usually go for 24 hours.
• Remove fish from brine and rinse brine off thoroughly in cold, running water.
• Let fish air dry for at least 1 hour, until the flesh gets a "tacky" surface on it.
• Place fish in smoker (do not use a barbecue). Distribute fish over racks evenly to make sure there is plenty of space between pieces.
• Fill chip pan with a 50/50 mix of alder and apple chips. A pan of chips usually takes 1 hour to burn out. Replace chips as they burn out for the first 5 hours, then every 4-6 hours for the rest of the smoking time.
• A salmon fillet will take between 8-24 hours to smoke depending on the size of the fillet and the desired amount of doneness. A 10-lb. salmon will yield 2 3.5-pound fillets that will take at least 12 hours to smoke for a soft texture. We smoke this salmon for a minimum of 24 hours to get a hard, smoked texture. (Depending on the weather, this could take 3-5 days.).

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

BRINE FOR SMOKING SALMON OR TROUT

Steps:

• Combine all ingredients in a glass or non-reactive bowl.
• Filet Salmon or Trout and cut into desired pieces.
• Pour the brine into a freezer bag and add fish.
• Remove air, seal and place in the fridge, turning every so often.
• Brine for at least 8 hours, up to 24 hours.
• Remove from brine, rinse, pat dry and now you are ready to smoke.

BRINE FOR SMOKED SALMON

Steps:

• Place sugar in water and stir until incorporated. Add other ingredients and stir until mixed well. Place a 1 lb piece of fresh salmon into a baking dish (that just fits the fish) and pour the brine over top. Cover and refrigerate for 24 hours. Disregard brine and smoke the fish as per the recommendations of your smoker.

CHICKEN BRINE FOR SMOKING

Steps:

• Put water, salt, and optional ingredients in a pot and bring to a boil. As soon as it starts turn off the heat. stir to make sure the salt is fully disolved.
• Cool the Brine.
• Add the chicken and Brine in the fridge for 12 to 24 hours. It is if the bird is fully covered by the brine. If this isn't possible, turn occasionally.
• 1/2 hour before putting in the smoker, take chicken out of the brine and allot it to drip dry. I put it on a cooling rack, on top of a high sided cookie sheet. Make sure the cat's don't sample it.
• Rub with a Rub.
• Smoke it at a temp between 200 degrees F and 225 degrees F. A lower temperature will add more smoke flavor and tenderness but take longer.
• After between 3 and 6 hours (depends on the size, depends on the temp) the Chicken should reach 165. Pull from the smoker.
• Wrap in Foil and let rest for a minimum of 15 minutes. When I have a longer wait I put it in a cooler to stay warm.