Best Salmon Brine

DeerMadness · Jul 5, 2024

I'm going to Smike some Salmon and Trout. Any shares on best Brine Recipe would be appreciated. Thank you.

mevertsen · Jul 5, 2024

The last time I did it, it didn't seem like the brine mattered much. Lemon juice, water, some salt and then the smoke flavor seemed to have a bigger impact.

Snoopdogg · Jul 5, 2024

Handful of salt and handful of brown sugar does me solid before smoking.

DeerMadness · Jul 5, 2024

I've made Smoked Salmon and Trout but it's been awhile since I've smoked Salmon.

montezumarchery · Jul 5, 2024

I never add the white wine, with this recipe I've never had a complaint.
I use it on kokonee all the time.
Use a brown paper bag and put the fillets scale side down and the skin sticks to the paper and the flesh comes right off.

newguy · Jul 5, 2024

Snoopdogg said:
Handful of salt and handful of brown sugar does me solid before smoking.

This is what I do, then baste it with honey while smoking,

Mark

Moe · Jul 6, 2024

Salt, B sugar, lemon, water. Lots of pepper and alder chips.

DeerMadness · Jul 6, 2024

I decided Salmon and Trout Candy us what I want. 1 lb of Brown Sugar to 1 lb Kosher Salt.
Place filets in layers of the dry mixture. In 2 hours take out and rinse briefly with water. Pa

t dry with paper towels. Place on cooling racks. Let a ceiling fan and a side fan blow on the filets for 2 hours . Smoke while basting with pure Maple Syrup every 90 minutes.
Looks like this.

DeerMadness · Jul 6, 2024

Trout Folets and Salmon Chunks. It came out so good.

JimNv · Jul 6, 2024

This is a good one. 4 ingredients.

Vodka Brined Smoked Wild Salmon Recipe | Traeger Grills

We like to add some woodsy flavor and wood-fire smoke for a gourmet salmon that's fit for any burly man who loves the wild.

www.traeger.com

BRINE

1 Cup	brown sugar
1 Tablespoon	Black pepper
1/2 Cup	coarse salt
1 Cup	vodka

sourkraut · Jul 7, 2024

JimNv Pretty much same I use except a little garlic followed by light smoke.
Never, never, never liquid smoke!

eelgrass · Jul 7, 2024

sourkraut said:
Never, never, never liquid smoke!

NEVER!

JimNv · Jul 8, 2024

sourkraut said:
JimNv Pretty much same I use except a little garlic followed by light smoke.
Never, never, never liquid smoke!

Used the same recipe for trout. My wife is not a trout fan but likes this recipe with crackers and a little cream cheese. Pretty tasty. Poor mans loks and bagels...lol.

Murphy · Jul 8, 2024

I use an overnight dry brine of 6-1 brown sugar to non-iodized salt. Light rinse, set out on racks to glaze, light sprinkle of garlic pepper. Smoke just until it starts to carmelize to keep it moist.

DeerMadness · Jul 8, 2024

If I want it for crackers I want it moist. This time I made it a little closer to jerky.

Murphy said:
I use an overnight dry brine of 6-1 brown sugar to non-iodized salt. Light rinse, set out on racks to glaze, light sprinkle of garlic pepper. Smoke just until it starts to carmelize to keep it moist.

llamapacker · Jul 9, 2024

I tried the recipe montezumarchery posted above this last weekend. Pretty good recipe, and I used both Salmon and some Pacific Sierra. It didn't last long when it was done!
Bill