This is my first post so I apologize if this topic has been discussed previously.

I have had no luck brining my salmon so that it absorbs the flavor of the added spices. I am currently using approx. 1 cup kosher salt and brown sugar per gallon of water and a considerable amount of soy, tabasco, and worchestershire sauce with a 4 hour brining time.

I smoke the salmon fillets for 2 hours at 225 with a very small piece of apple wood. The result....smoked salmon with no taste of the soy, tabasco, or worchestershire.

Suggestions please!

Thanks,

Dave

You might do a search here by going to the main page and clicking on "FIND" and type in "Salmon" or.. you might also go HERE

I use this receipe and it is great:

2 cups soy sauce
2 cups water
2 cups white wine
2 cups brown sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tbsp tobassco sauce

Make sure salmon is totally covered. Cover container and refirgerate for 8 - 12 hours.

I just purchased a cookshack 55 so I have not used it yet. In my Big Chief, a full load of fish would take 5 - 7 hours.

Works great for me. You may not be brining long enough.

I'll second Yellowfin's post. I use the same recipe and brine 8-12 hours. Rinse real light and let air dry to form pelicle.

quote:

Originally posted by d. merrell:
I'll second Yellowfin's post. I use the same recipe and brine 8-12 hours. Rinse real light and let air dry to form pelicle.

Hey Guys -- Will it really take 5-7 hours? What temps are we talking here - smoker temp & internal temp of the salmon? Any adjustments for doing just a couple of fillets?

Thanks!!!

That recipe is for a Little Chief smoker with a 150 watt heat element. I think you could go 180 degree for 2 - 3 hours. That brine is what I have used for a long time and will give good flavor. Just make sure you let the fish air dry and get a good pelicle(sp) on it before you smoke it. Go with skin on and skin side down on the grates.

Thanks Don! Going to give it a shot sometime soon!!!