Best Smoked Salmon Brine Ala Poppie 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).

SMOKED SALMON BRINE + HOW-TO VIDEO

Steps:

• To a large bowl, add sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce. Use a whisk to incorporate and thoroughly dissolve the sugar and salt.
• Pour a little of the brine in the bottom of a 13x9-inch pan. Transfer salmon to the pan and pour remaining brine over the salmon to cover. Refrigerate for 8 hours.

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

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.

HOW TO MAKE DRY BRINE SMOKED SALMON; EASY RECIPE

Steps:

• In a medium bowl combine kosher salt, sugars and fresh cracked pepper and set aside.
• Prepare a large piece of heavy duty foil that will completely cover the salmon when wrapped. I like to use double thickness foil.
• Prepare a large piece of plastic wrap that will also cover the salmon when wrapped. Place the plastic wrap on top of the foil.
• Put about 3/4 cup of dry brine on top of plastic wrap and spread out to the length of the salmon.
• Place salmon (skin side down) on top of dry brine.
• Pour about 1/2 cup dry brine on top of salmon and spread evenly.
• Place the other salmon filet on top of the dry brine (skin side up). Then put the rest of the dry brine on top and distribute evenly.
• Fold over plastic wrap and close ends tightly.
• Then fold over foil tightly and place salmon in the refrigerator for 6 hours. To be safe place the salmon on a plate lined with paper towels to catch any fluid that may escape from the wrapped fish while in the refrigerator.
• Remove salmon from the refrigerator and carefully unwrap. Rinse well under cold water to remove excess salt. It's best to run under the water for a good 2-3 minutes making sure all salt is removed.