Sun Jun 19, 2011 5:09 pm
Basic Fish Brine:
Skin on fish fillets or whole salmon
4 gallons water
5 lb salt
1 lb dark brown sugar
1+1/2 cups lemon juice
2 Tablespoons liquid garlic
2 Tablespoons liquid onion
Options: tabasco sauce or dill or use honey or blackstrap molasses instead of brown sugar.
Boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add to brine. Then add 3 gallons ice cold water and stir. Brine according to the following guidelines:
Fillets Whole or estimated size of one fillet:
1 lb brine for 1 hour
1-2lbs brine for 2 hours
2-3lbs brine for 3 hours
and, so on as per weight, adding an extra hour.
Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cool, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees until fish flakes easily. For smoking, you may want to use alder chunks or chips, apple, cherry, or other mild hard fruitwood.