Brined smoked salmon

By á-3073

Basic brine solution for smoking salmon

Ingredients

• 1/2 C Kosher or Non-Iodized Salt
• 1/3 C Dark Brown Sugar
• 1/3 C Honey
• 1 T Granulated or Minced Garlic
• 1 T Tarragon
• 1 C Dago Red Wine (Optional... adds a nice, very subtle fullness to the flavor

Preparation

Step 1

Line 5 Gallon Bucket with a plastic trash bag.
Add 3 Gals of Water,
Mix well to disolve the sugar and salt. Individually place 1 - 2 Lb pieces of fresh salmon or steelhead in the solution, cover with a large plate and set a jar of water on the plate and place in a cool area to steep for 12 - 24 Hrs.

Remove fish from brine, gently and lightly rinse in cool water, pat dry with a cotton towel. Place pieces in preheated (140-160F) smoker and maintain temperature for 6 - 15 Hrs depending on thinkness of fish pieces and dryness desired. I keep fish at least 15" away from coals and smoke slowly at about 150F using

alder, hickory or mesquite soak-wetted chips in a charcoal fire. Take your time - we never rush the good stuff. Cool fish pcs and the sample but don't eat 'em all, you WILL want some tomorrow. Savor the flavor. It doesn't get any better than this.