Brine Recipes For Salmon Food

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.

BEST SMOKED SALMON BRINE ALA POPPIE

Steps:

• Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
• Let them soak for about 6 hours. Drain and rinse them.
• Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
• This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
• Now smoke the fish for whatever you usually do. YUM.

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.

SMOKED SALMON BRINE

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.

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.).