Make several batches of this so you have enough: 2 cups brown sugar, 1/3 cup salt and 1 Tbsp. of the no salt BULK SPICE MIXTURE described below:

Get a baking dish with sides and put 1/4 cup of mixture in dish. Roll a patted dry piece of Salmon in it to coat all sides, as it gets used up add another 1/4 cup to the dish, then put pieces into a Gal size zip Loc bag. fill bag and close. let sit in frig for at least 30 hours. You will need to turn bag from time to time to make sure all pieces of fish get the same exposure. You will see juice forming in the bag as the salt/sugar draws out juice from fish. After you finish brining , drain fish and lightly rinse and then dry with paper towels and put on your smoking racks. Let sit at least 2 hours to pelletize then smoke.
Thanks for the recipe Kerry, it’s quite different than my dry brine and sure looks like wii impart some interesting tastes.



BULK SPICE MIXTURE

Use 2 2/3 TBS of mixture for each recipe batch in lieu of salted spices.

(2) .31 oz cans of Kroger celery flakes

(2) .56 oz cans of Kroger dill weed

(2) 2.12 oz cans of Kroger onion powder

(2) 2.5 oz cans of Kroger garlic powder

(2) 1.87 oz cans of Kroger white pepper (ground)

16 TBS Coleman’s mustard

16 TBS black pepper (ground)

(2) 1.8 oz bottles of Spice Island lemon peel

Grind any course ingredient in coffee grinder to a fine powder.

Make several batches of this so you have enough: 2 cups brown sugar, 1/3 cup salt and 1 Tbsp. of the no salt BULK SPICE MIXTURE described below:

Get a baking dish with sides and put 1/4 cup of mixture in dish. Roll a patted dry piece of Salmon in it to coat all sides, as it gets used up add another 1/4 cup to the dish, then put pieces into a Gal size zip Loc bag. fill bag and close. let sit in frig for at least 30 hours. You will need to turn bag from time to time to make sure all pieces of fish get the same exposure. You will see juice forming in the bag as the salt/sugar draws out juice from fish. After you finish brining , drain fish and lightly rinse and then dry with paper towels and put on your smoking racks. Let sit at least 2 hours to pelletize then smoke.




BULK SPICE MIXTURE

Use 2 2/3 TBS of mixture for each recipe batch in lieu of salted spices.

(2) .31 oz cans of Kroger celery flakes

(2) .56 oz cans of Kroger dill weed

(2) 2.12 oz cans of Kroger onion powder

(2) 2.5 oz cans of Kroger garlic powder

(2) 1.87 oz cans of Kroger white pepper (ground)

16 TBS Coleman’s mustard

16 TBS black pepper (ground)

(2) 1.8 oz bottles of Spice Island lemon peel

Grind any course ingredient in coffee grinder to a fine powder.