Little Chief Smoked Salmon Brine Food
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.
MOLASSES SMOKED SALMON
My sister in Alaska gave me this recipe. They know how to smoke salmon up there. The prep time does not include the soak and overnight refrigerator time. The amount of salmon fillets is an estimate. You are good as long as the marinate covers the salmon. My sister uses an electric Little Chief Smoker and I use a charcoal smoker. I believe hers turns out better. Times are for her smoker. Serving size is a guess also.
Provided by RogerOH
Categories Healthy
Time 5h15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cut fillets into 1 inch wide strips.
- Prepare brine solution and place in a non-metallic container.
- Add salmon strips to brine and refrigerate for 4 to 6 hours.
- Rinse fish in cold water and refrigerate overnight to dry.
- Spray smoker racks with cooking spray (PAM). Fasten foil under racks to prevent dripping.
- Place salmon on racks leaving room between strips. Smoke for 4 to 5 hours rotating racks top to bottom half way through the process.
Nutrition Facts : Calories 163.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 31.4, Sodium 2901.9, Carbohydrate 19.4, Sugar 18.6, Protein 14
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