HOW TO BRINE A SALMON FOR SMOKING RECIPES
SMOKED FISH ( BRINE RECIPE AND SMOKING ... - FOOD.COM
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 151014.9, CarbohydrateContent 143.9, FiberContent 0, SugarContent 142.4, ProteinContent 0.2
SMOKED FISH ( BRINE RECIPE AND SMOKING ... - FOOD.COM
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Nutrition Facts : Calories 557.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 151014.9, CarbohydrateContent 143.9, FiberContent 0, SugarContent 142.4, ProteinContent 0.2
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, …
From allrecipes.com
From allrecipes.com
See details
SMOKING SALMON ON A WOOD PELLET GRILL ... - Z GRILLS GUIDE
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
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE ...
Oct 27, 2021 · A straight-up classic turkey brine, this turkey brine recipe relies on the notes of sweet, salty, and savory ingredients. The natural sugars from the apple cider and juice in the brine …
From allrecipes.com
From allrecipes.com
See details
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
How to Make Brine For Smoked Salmon. This basic brine for smoked salmon is simple. Water, salt, and white or brown sugar. The salt and sugar in the salmon brine do more than flavor the fish. They work together, improving the texture of the fish and helping it hold moisture. Other ingredients can be added to the brine …
From smoker-cooking.com
From smoker-cooking.com
See details
SMOKING SALMON IN AN ELECTRIC SMOKER - PIONEER SMOKE HOUSE
Hot smoking salmon is how people cook their salmon for dinner on a hot smoke, like a Traeger pellet smoker. When you’re hot smoking salmon, you are cooking it in a temperature range of 200 to 225 degrees for about one hour. I love eating salmon for dinner that has been hot smoked. Slow smoking …
From pioneersmokehouses.com
From pioneersmokehouses.com
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · Keep the salmon cold when brining it – we place our Pyrex brining dishes in the refrigerator. Once the smoking process is going, the fillets will be fine as long as you keep the smoker hot. When the smoking …
From cutterlight.com
From cutterlight.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
YOUR COMPLETE GUIDE TO SMOKING FISH - THE SPRUCE EATS
Jan 24, 2022 · Hot smoking, however, can be done at temperatures of up to 250 F / 120 C and only takes a few hours. It is best to start with a saltwater brine. The brining process is quick so don't worry about having to start out the day before. Plan on the fish being in the brine …
From thespruceeats.com
From thespruceeats.com
See details
SALMON UNIVERSITY - PACIFIC NORTHWEST FISHING NEWS AND ...
WDFW: Salmon Fishing to reopen in central Puget Sound Feb 24th. Salmon fishing will re-open Feb. 24 in central Puget Sound on Thursdays, Fridays, and Saturdays only OLYMPIA: Fishing for salmon …
From salmonuniversity.com
From salmonuniversity.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
YOUR COMPLETE GUIDE TO SMOKING FISH - THE SPRUCE EATS
Jan 24, 2022 · Hot smoking, however, can be done at temperatures of up to 250 F / 120 C and only takes a few hours. It is best to start with a saltwater brine. The brining process is quick so don't worry about having to start out the day before. Plan on the fish being in the brine …
From thespruceeats.com
From thespruceeats.com
See details
SALMON UNIVERSITY - PACIFIC NORTHWEST FISHING NEWS AND ...
WDFW: Salmon Fishing to reopen in central Puget Sound Feb 24th. Salmon fishing will re-open Feb. 24 in central Puget Sound on Thursdays, Fridays, and Saturdays only OLYMPIA: Fishing for salmon will re-open Feb. 24 through March 31 in the...
From salmonuniversity.com
From salmonuniversity.com
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
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
See details
SMOKING SALMON ON A WOOD PELLET GRILL ... - Z GRILLS GUIDE
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
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE ...
Oct 27, 2021 · A straight-up classic turkey brine, this turkey brine recipe relies on the notes of sweet, salty, and savory ingredients. The natural sugars from the apple cider and juice in the brine will give the bird a beautiful caramelized skin, just be sure …
From allrecipes.com
From allrecipes.com
See details
BASIC BRINE FOR SMOKED SALMON BOOSTS SALMON FLAVOR ...
How to Make Brine For Smoked Salmon. This basic brine for smoked salmon is simple. Water, salt, and white or brown sugar. The salt and sugar in the salmon brine do more than flavor the fish. They work together, improving the texture of the fish and helping it hold moisture. Other ingredients can be added to the brine …
From smoker-cooking.com
From smoker-cooking.com
See details
SMOKING SALMON IN AN ELECTRIC SMOKER - PIONEER SMOKE HOUSE
Hot smoking salmon is how people cook their salmon for dinner on a hot smoke, like a Traeger pellet smoker. When you’re hot smoking salmon, you are cooking it in a temperature range of 200 to 225 degrees for about one hour. I love eating salmon for dinner that has been hot smoked. Slow smoking …
From pioneersmokehouses.com
From pioneersmokehouses.com
See details
A GREAT BRINE AND SMOKE – SOY SAUCE, BROWN SUGAR AND ...
Jul 08, 2013 · Keep the salmon cold when brining it – we place our Pyrex brining dishes in the refrigerator. Once the smoking process is going, the fillets will be fine as long as you keep the smoker hot. When the smoking process is finished, …
From cutterlight.com
From cutterlight.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
YOUR COMPLETE GUIDE TO SMOKING FISH - THE SPRUCE EATS
Jan 24, 2022 · Hot smoking, however, can be done at temperatures of up to 250 F / 120 C and only takes a few hours. It is best to start with a saltwater brine. The brining process is quick so don't worry about having to start out the day before. Plan on the fish being in the brine …
From thespruceeats.com
From thespruceeats.com
See details
SALMON UNIVERSITY - PACIFIC NORTHWEST FISHING NEWS AND ...
WDFW: Salmon Fishing to reopen in central Puget Sound Feb 24th. Salmon fishing will re-open Feb. 24 in central Puget Sound on Thursdays, Fridays, and Saturdays only OLYMPIA: Fishing for salmon will re-open Feb. 24 through March 31 in the...
From salmonuniversity.com
From salmonuniversity.com
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
