Salmon Brine

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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!!!

Try this great salmon rub!!! Cut the salt to taste. THe key is to use thicker salmon and not over cook. Wash off rub and and dry. Alder wood is traditional here in the NW.

Fish: SMOKED SALMON RUB
1 cup brown sugar 1 tbs onion powder
1/3 cup salt 1 tbs summer savory
2 tbs dill weed 1 tbs tarragon
3 tbs garlic powder

• Put rub on salmon heavy (1/4” deep)
• Let the fillet sit for at least two hours. (Four hours is best.)
• Wash the fillet off and pat dry. Let it sit for about ½ hour until the flesh is tacky and glazed.
• Smoke the way you like with alder or fruit wood. Take the salmon off at 155 degrees, which is just done.

Notes:
2007 ─ 1 recipe will cover 4 sockeye fillets about 2 lbs each

Two 1.5 lb fillets ─ 200 o for two hours – 65 o out

Also: 8 lb. King (1-1/4” thick), 225o for 1 hr, 150 o =155 o (Check)
2 big chunks alder

Thanks Alan. Similar to something I've used, but with a couple additional items. Going to give it a try.