DRY BRINE SALMON FOR SMOKING RECIPES
BRINE FOR SMOKED SALMON - ALLRECIPES
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
Provided by Mike O
Categories Marinades
Total Time 13 hours 10 minutes
Prep Time 1 hours 10 minutes
Yield 1 gallon
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.n
- Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).n
Nutrition Facts : Calories 81.7 calories, CarbohydrateContent 22 g, FatContent 0.1 g, FiberContent 1.4 g, ProteinContent 0.5 g, SodiumContent 3824 mg, SugarContent 18.9 g
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!
Provided by Michael Haas
Categories Appetizer
Total Time 1440 minutes
Prep Time 975 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
- Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
- Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
- Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
- After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
- Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
- Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
- If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
- Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g
BASIC BRINE FOR SMOKING MEAT - ALLRECIPES
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you …
From allrecipes.com
From allrecipes.com
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DRY-BRINING IS THE BEST WAY TO BRINE MEAT, POULTRY, AND MORE
Dec 05, 2019 · A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin instead. To produce extra-crispy poultry and pork skin, we …
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From seriouseats.com
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Oct 12, 2021 · On occasions like Christmas brunch or a New Year’s Eve party, nothing is quite as delicious as smoked salmon. The fish is fantastic with bagels and cream cheese, on a salad, or served as an appetizer with pumpernickel bread, quick pickled red onions, and crackers. The problem is, smoked salmon …
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From keviniscooking.com
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Apr 01, 2021 · How to Brine Salmon. Mix Ingredients – take the salt, brown sugar, thyme, onion powder, pepper, and lemon zest and mix in a small bowl mix together until everything is evenly incorporated.; Cut – Take your salmon cut and place it skin side down.; Rub – Rub the mixture on all the exposed meat parts of the salmon; Wrap – Place the salmon …
From africanbites.com
From africanbites.com
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SMOKING SALMON ON A WOOD PELLET GRILL & SMOKER | Z GRILLS ...
Dec 26, 2018 · Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
From zgrillsguide.com
From zgrillsguide.com
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BEST BRINES FOR SMOKING SALMON OR TROUT | SMOKEHOUSE TROUT ...
When it comes to the best brines for smoking salmon or trout, there are lots of favorites that everybody has. However, we are going back to the old original brines that your great grandfather used to use. We're going to give you three simple ways to brine your fish. The first is the old original brine …
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From smokehouseproducts.com
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SMOKING SALMON IN AN ELECTRIC SMOKER - PIONEER SMOKE HOUSE
Dry salmon brine. Dry brine is another great way to add flavor to food before you smoke it. A dry brine is salt-based, and then you add your choice of sugar and/ or spices. A spice rub is very similar to dry brine, but brine normally has more salt and needs …
From pioneersmokehouses.com
From pioneersmokehouses.com
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SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon (the thick parts of the filets), and drier, thinner pieces (the section near the tail). I cut the thicker fillets lengthwise through the meat, but not through the skin, so the meat is scored and the dry brine …
From adfg.alaska.gov
From adfg.alaska.gov
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SMOKER COOKING - TIPS, TOOLS AND RECIPES FOR SMOKING ...
Chicken, salmon, beef and pork each have a preferred type of seasoning. Smoker technique varies from meat to meat, too. You'll learn that poultry is always better if brined before smoking. You'll find that beef and pork need more seasoning than you'd think. These are a couple of things that you'll discover from the recipes …
From smoker-cooking.com
From smoker-cooking.com
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THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · The salt draws out moisture, which dissolves the salt into a thin, natural wet brine that the chicken then reabsorbs. Use course sea salt or kosher whenever possible for a dry brine…
From wikihow.com
From wikihow.com
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WOODBRIDGE SMOKEHOUSE – HAND SMOKED TASMANIAN SALMON AN…
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes. This double smoking process helps to intensify the smokey flavour of the salmon …
From woodbridgesmokehouse.com.au
From woodbridgesmokehouse.com.au
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HOW TO SMOKE SALMON ON THE BIG GREEN EGG - DELISHABLY
Brining the Salmon. I thought it was worth calling out the change in the texture of the salmon after brining for about 8 hours. Before the brine, the filet was soft and supple. Afterwards, the filet became stiff. Also, the brine pulls a lot of the moisture out of the salmon…
From delishably.com
From delishably.com
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QUICK ANSWER: WHAT TEMPERATURE SHOULD SMOKED S…
Oct 08, 2021 · Do you rinse brine off fish before smoking? Submerge fish in brine and refrigerate for 2 hours or overnight. Remove fish, thoroughly rinse and let air-dry in the refrigerator for 1 hour before smoking…
From montalvospirits.com
From montalvospirits.com
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THE BEGINNER’S GUIDE TO COLD SMOKING - TOTALLY SMOKIN
Jul 02, 2021 · The purpose of hot smoking process is to cook the meat. Because the meat has not been soaked in brine, the temperature must reach above the danger zone of 140 degrees, with a top limit of 300 degrees Fahrenheit. When you finish hot smoking …
From totallysmokin.com
From totallysmokin.com
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CHICKEN - TRAEGER GRILLS
A dry rub is the easiest way to flavor chicken. There are dozens of chicken rubs available at grocery stores, you can try our own rub, or create your own blend.You can add a dry rub to a …
From traeger.com
From traeger.com
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BRINE FOR SMOKED SALMON - ALLRECIPES
I cut the salt in half and cut the recipe in half for a single Salmon filet. I left the Salmon in the brine mixture for 20 hours then left to dry for another 2 hours before smoking using Apple wood chips. The Salmon came out with a hint of citrus and a just a …
From allrecipes.com
From allrecipes.com
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TURKEY BRINE RECIPES | ALLRECIPES
Choose from easy lunchbox salmon pasta salads, veggie-packed fusilli pasta salad with smoked salmon, a delicious summertime seafood penne pasta salad with chunks of blackened salmon in every bite, and many more in this collection of salmon pasta salad recipes …
From allrecipes.com
From allrecipes.com
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SMOKING SALMON ON A WOOD PELLET GRILL & SMOKER | Z GRILLS ...
Dec 26, 2018 · Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
From zgrillsguide.com
From zgrillsguide.com
See details
SIMPLE SMOKED SALMON, ALASKA DEPARTMENT OF FISH AND GAME
With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon (the thick parts of the filets), and drier, thinner pieces (the section near the tail). I cut the thicker fillets lengthwise through the meat, but not through the skin, so the meat is scored and the dry brine …
From adfg.alaska.gov
From adfg.alaska.gov
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · My guess is that you aren’t letting the salmon fillets dry out long enough after you brine them. After you take the fillets out of the brine, pat them dry with paper towels. Place them on wire racks and put them in a cool place – such as your refrigerator – to dry out for at least eight hours. I usually let my salmon dry …
From cutterlight.com
From cutterlight.com
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GREAT SMOKED SALMON RECIPES FOR KINGS, COHOS, SOCKEYE AND ...
Smoked Silverbrite Salmon Also known as chum and calico salmon, silverbrite is great for smoking. Chardonnay Marinated Salmon Chardonnay and dill weed add a light herbal flavor to this salmon recipe. Basic Brine for Smoked Salmon Included with the basic recipe is an explanation of how the brining process improves the flavor and texture of salmon.
From smoker-cooking.com
From smoker-cooking.com
See details
SMOKER COOKING - TIPS, TOOLS AND RECIPES FOR SMOKING ...
Chicken, salmon, beef and pork each have a preferred type of seasoning. Smoker technique varies from meat to meat, too. You'll learn that poultry is always better if brined before smoking. You'll find that beef and pork need more seasoning than you'd think. These are a couple of things that you'll discover from the recipes …
From smoker-cooking.com
From smoker-cooking.com
See details
THE 3 BEST WAYS TO BRINE CHICKEN - WIKIHOW
Dec 18, 2021 · The salt draws out moisture, which dissolves the salt into a thin, natural wet brine that the chicken then reabsorbs. Use course sea salt or kosher whenever possible for a dry brine. Fine-grained salts, like table salt, will coat too much of …
From wikihow.com
From wikihow.com
See details
WOODBRIDGE SMOKEHOUSE – HAND SMOKED TASMANIAN SALMON AND TROUT
After being dry cured for 24 hours in a hand mixed salt and sugar mix, the Tasmanian salmon is cold smoked for 24 hours. The salmon is then marinated in maple syrup, before being hot smoked over a naked fire for 40 minutes. This double smoking process helps to intensify the smokey flavour of the salmon …
From woodbridgesmokehouse.com.au
From woodbridgesmokehouse.com.au
See details
HOW TO SMOKE SALMON ON THE BIG GREEN EGG - DELISHABLY
Brining the Salmon. I thought it was worth calling out the change in the texture of the salmon after brining for about 8 hours. Before the brine, the filet was soft and supple. Afterwards, the filet became stiff. Also, the brine pulls a lot of the moisture out of the salmon…
From delishably.com
From delishably.com
See details
QUICK ANSWER: WHAT TEMPERATURE SHOULD SMOKED SALMON BE ...
Oct 08, 2021 · Do you rinse brine off fish before smoking? Submerge fish in brine and refrigerate for 2 hours or overnight. Remove fish, thoroughly rinse and let air-dry in the refrigerator for 1 hour before smoking, grilling, or pan-searing.
From montalvospirits.com
From montalvospirits.com
See details
THE BEGINNER’S GUIDE TO COLD SMOKING - TOTALLY SMOKIN
Jul 02, 2021 · The purpose of hot smoking process is to cook the meat. Because the meat has not been soaked in brine, the temperature must reach above the danger zone of 140 degrees, with a top limit of 300 degrees Fahrenheit. When you finish hot smoking …
From totallysmokin.com
From totallysmokin.com
See details
CHICKEN - TRAEGER GRILLS
A dry rub is the easiest way to flavor chicken. There are dozens of chicken rubs available at grocery stores, you can try our own rub, or create your own blend.You can add a dry rub to a chicken as little as five minutes or as long as an hour before cooking.
From traeger.com
From traeger.com
See details
