Reply to "Fish Brine Recipe...A real prize winner!"

smokenqueQ'n n Brew'n

I'm doing a slab of salmon right now. I don't do a "wet brine" any longer.. rather, I'm doing a dry brine. Why? Part of why if brine is to remove excess water before I smoke.. didn't make a ton of sense to me to add water and make a solution.

My basic recipe is two parts of sugar (brown/white/or mixture of the two) and one part of sea/kosher salt.. not rocket science. Add a bit of soy or teriyaki and put it in a glass baking dish. I also add to the mix a sprinkle of garlic salt and onion powder.. not much. Place in the dish, cover with wrap and put in fridg for a good long overnight.. about 12 hours. Remove and rinse well, pat dry with paper towels, put on a stainless cookie rack and turn a small fan on low to get the air to circulate around it and form the pellicle quicker.. then on to the smoker.

Just another twist on the process.

Bill

3/11/103:50 PM

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