Smoked Salmon Brine And The Smoking Process Recipes

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SMOKED SALMON BRINE (AND THE SMOKING PROCESS)



Smoked Salmon Brine (And the Smoking Process) image

Make and share this Smoked Salmon Brine (And the Smoking Process) recipe from Food.com.

Provided by Mark T.

Categories     Easy

Time P1DT8h

Yield 10 serving(s)

Number Of Ingredients 7

4 cups brown sugar
1 cup kosher salt (non iodized)
1/4 cup minced garlic
1/4 cup minced onion
2 bay leaves, crushed
1 1/2 teaspoons cayenne pepper
1 large salmon, prepared

Steps:

  • Mix all ingredients together. Pack the dry brine between the slits and cover the meat with the brine. Cover totally with the brine in any non-metal container and refrigerate. After 12 hours stir the mixture. Leave in brine for about 1 day. Remove fish from brine and rinse very well. Slice salmon through the meat but not thuough the skin in 2 inch strips. Dry fish on smoking racks until a pellicle, or glaze forms. This may take 3 to 4 hours to form. Smoke with alder for 6 to eight hours or untill done.

Nutrition Facts : Calories 342, Fat 0.1, Sodium 11342.8, Carbohydrate 88, Fiber 0.2, Sugar 85.6, Protein 0.4

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