Smoked Salmon and Brine Recipe
Smoked Salmon Brine Recipe
Ingredients
- 3 Lbs Salmon
- 1/3 Cup Brown Sugar
- 1/4 Cup Salt
- 2 Cups Low Sodium Soy Sauce
- 1 1/2 Cups Water
- 1 Cup Dry White Wine
- 1/2 tsp Onion Powder
- 1/2 tsp Red Pepper Flake
- 1 tsp Tabasco Sauce
Instructions
- Mix together the Brown Sugar, 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.
- In a 9×13" 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.
- 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 shiniy 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
- Place the Salmon directly on a rack sprayed with Oil.
- Follow your smoker instructions, add an inch of water or the water tray and using Alder Chips, smoke the Salmon for 5 hours at 160°.
- After you pull the Smoked Salmon from the smoker, let it rest on a cooling rack for an hour, then refrigerate or dig in. Stays good wrapped in plastic wrap for 8-10 days.