BRINE FOR SMOKED SALMON
Since we got our smoker, I have tried a zillion different brine recipes for salmon. This one I made up and we really liked it!
Provided by januarybride
Categories Low Protein
Time 24m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
SMOKED SALMON BRINE
From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington.
Provided by CJAY8248
Categories Low Cholesterol
Time 20h
Yield 1 salmon, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a suitable container, combine all ingredients, except salmon and wood chips. Mix well, add salmon, cover and refrigerate 8 or more hours. Drain and transfer to smoker, putting thicker pieces on the bottom shelves. Smoke 10 to 12 hours, refilling wood chips in smoker pan 2 to 3 times.
Nutrition Facts : Calories 81, Fat 0.1, Sodium 6054.9, Carbohydrate 10.8, Fiber 0.5, Sugar 7.9, Protein 6.1
CHICKEN BRINE FOR SMOKING
I like to use this Brine for Chicken before I smoke it. A lot of brines call for Sugar, which I feel makes the meat a little too sweet. Using a brine makes a world of difference in how moist the chicken is after smoking. The brine makes the chicken more moist, the optional ingredients add flavor.
Provided by rsevierjackal
Categories Chicken
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Sodium 14160.9
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
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.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
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