Smoked Salmon Brine With Soy Sauce And Brown Sugar Recipe 385

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.

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.

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.

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 WITH SOY SAUCE AND BROWN SUGAR RECIPE - (3.8/5)

Steps:

• 1.Arrange salmon fillets in glass baking dishes or similar non-reactive containers. 2.Mix remaining ingredients in a large bowl. 3.Pour mixture over fillets, making sure they are covered, or until they float. 4.Cover containers and marinate for about 8 hours (or overnight) in the refrigerator. 5.Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry in the refrigerator for 6 to 8 hours (or overnight) 6.Smoke fish according to your smoker's directions ( I typically keep it around 235-250F and have used alder wood, mesquite, fruit tree or hickory chips. Check frequently, keeping in mind that air temperature will influence smoking time. Typical smoking times range from 3 to 6 hours. A slightly wet product is best suited for many of the recipes we enjoy. For straight snacking, a drier product may be preferred.

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.).