Smoked salmon brined (Page 2): Thank you, this one is easy to put together. Adding Dill is interesting, bet it would be great on crackers with cream cheese...

Dakoda Loc: Cle Elum, WA

Doug Lemmon wrote:

I'll toss mine in the ring also. I labeled it for trout since that was what I was smoking at the time, but works equally well with salmon. Only think to remember, the longer in he brine, the more flavor! I shoot for at least overnight.

Thank you, this one is easy to put together. Adding Dill is interesting, bet it would be great on crackers with cream cheese

kandydisbar Loc: West Orange, NJ

Dakoda wrote:

Thank you, this one is easy to put together. Adding Dill is interesting, bet it would be great on crackers with cream cheese

Man, you're making me hungry!

Got fish Loc: Petaluma

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

I’ve become a little lazy over the years and use Scott’s brine. I’ve smoked fish from Alaska cold smoking to CA on Traeger. I’m always sure that once the fish is rinsed from the brine it has plenty of dry time prior to the smoker. Half the fish is smoked plain and the other half gets brown sugar added to the top as the smoking process is going. Just finished a batch last weekend of Sockeye salmon, German Brown and Rainbow trout.

Bassattacker Loc: Central Ohio

Got fish wrote:

I’ve become a little lazy over the years and use Scott’s brine. I’ve smoked fish from Alaska cold smoking to CA on Traeger. I’m always sure that once the fish is rinsed from the brine it has plenty of dry time prior to the smoker. Half the fish is smoked plain and the other half gets brown sugar added to the top as the smoking process is going. Just finished a batch last weekend of Sockeye salmon, German Brown and Rainbow trout.

Wow that looks so good almost but my phone. I’ve got some lake trout from this summers vacation. I’m gonna try smoking some and I’ll report back w results

Doug Lemmon Loc: Rochester Mills, PA

Dakoda wrote:

Thank you, this one is easy to put together. Adding Dill is interesting, bet it would be great on crackers with cream cheese

We really like the addition of the dill. I like your idea of the crackers and cream cheese!!

Doug Lemmon Loc: Rochester Mills, PA

Jeremy wrote:

Vinegar? Is that for sanitation or flavor?

In my opinion, Vinegar or other acids are added to brines to help break down collagens and proteins for a more palatable piece of meat. If the Vinegar flavor isn't favorable, a can of original Coke may be an acceptable substitute that would add a bit more sweetness and a hint of a syrup flavor.

Fishing Fool Loc: redding, ca

Same recipe I've used for years but with apple cider vinegar, brown sugar .plain salt and occasionally a chopped up jalapeno for a little spice.

Jeremy Loc: America

Doug Lemmon wrote:

I'll toss mine in the ring also. I labeled it for trout since that was what I was smoking at the time, but works equally well with salmon. Only think to remember, the longer in he brine, the more flavor! I shoot for at least overnight.

Looks really good

Dakoda Loc: Cle Elum, WA

Thanks everyone for all the advice and recipes. My first batch was okay, following the original recipe. The second batch, I split the soy sauce with Yoshida’s, 1 cup of each. I did add 1/3 cup of brown sugar with 2/3 cups of organic white sugar. Absolutely delicious. I didn’t have Tabasco sauce in either batch, as I forgot to pick up a bottle.

woodguru Loc: El Dorado Ca

Jeremy wrote:

I use about same recipe just dark brown sugar inst... (show quote)

I get Kosher salt from Amazon...salt type makes a difference

67Mustang Loc: Washington State

Not to brag but I've been told my smoked salmon is awesome. I insist on forming a pellicle on the salmon before smoking. Google it. It makes a world of difference. I do this at least for two hours before smoking and use a fan on the fish.
Brine:
3 quarts water (when I smoke I do a large batch in a big electric smoker)
1 cup kosher salt
2 1/2 cups dark brown sugar
1/2 cup Tang orange powder
12 oz 100% PURE maple syrup (not the cheap stuff)
Seasonings - I will use Cabelas salmon and trout seasoning or Creole if I want it spicier (my version of cajun smoked salmon).

Brine for minimum 12 hours. I do 24 for fat chinook slabs
Temperature - I increase temp as a I go. 105 for 2 hours, up to 135, up to 165, up to 180. Thats why I use electic smoker so I can control it. If you see a lot of white albumin releasing from the fish you are smoking too hot! A little is OK but too much and you are losing flavor. I baste extra maple syrup on the slabs about 3 times during the process. ENJOY!

Dakoda Loc: Cle Elum, WA

67Mustang wrote:

Not to brag but I've been told my smoked salmon is... (show quote)

Good tips and recipe. Thanks

fishtail

Hi Dokota...

The simplest and best tasting way to do that is lay your salmon in a cake pan or something flat with edges and
rub them with brown sugar and rock salt. It will make its own brine.

You'll have to experiment with time cuz' of the thickness.

GOOD LUCK, fishtails

Up north Loc: Calumet, Michigan

Dakoda wrote:

Do you have tried and true brine for Salmon, that your willing to share.
I’m new to smoking Salmon, so any tips would be most welcome.
Thanks in advance.

Simple 4 cups brown sugar 4 cups kosher salt 3 gallons of water

67Mustang Loc: Washington State

Fishtail. Easy and cheap is not better. I would do a blind taste test to decide any day. But that is simple for sure.