Smoked Fish Brine Recipe Brown Sugar

Easy Brined Smoked Salmon – Low Carb Brine Recipe …

WEBMay 3, 2019 · 4 cups of water to ¼ cup of sugar to ⅛ cup of salt. If you just use these you will be fine. In this recipe I use water, brown sugar, salt, …

Rating: 5/5(2)
1. Add all ingredients in a bowl and mix. I used a 4 cup measure bowl.
2. Pour over your salmon and brine over night in the refrigerator.
3. One hour before cooking, take out your salmon and let set out on your rack.
4. Cook in your smoker until done. Different smokers work differently so I can't give you an exact time. Ours takes about 2 to 2 1/2 hours.

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Smoked Salmon Brine + HowTo Video Kevin is Cooking

WEBOct 12, 2021 · Use a whisk to incorporate and thoroughly dissolve the sugar and salt. Pour a little of the brine in the bottom of a 13×9-inch …

Rating: 4.8/5(53)
1. Mix together the sugar, kosher salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
2. In a 13x9" pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate for 8 hours.
3. After it's brined for 8 hours remove salmon from brine and shake off excess and place the salmon on a rack to drain. Next you'll want to place it in front of a fan or well ventilated area to dry and develop a shiny skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to. This should take 4 hours and is vital to do (See Note 1). You can also keep it easy and leave uncovered in the refrigerator to do this also. The cold, circulating air works great.
4. I cut the salmon into thirds or quarters for easier handling. Place the salmon directly on a rack sprayed with oil as it can stick sometimes. Although, if you choose not to cool dry prior to create the pellicle, I usually will place the brined salmon on aluminum foil about the size of the fish because you want the smoke to move around it inside the smoker, then on the smoker rack.

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