SMOKING FISH BRINE RECIPES

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TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD



Traditional Smoked Salmon Recipe - Wet Brine Method image

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

3 lbs salmon (Large fillet preferred)
11.5 cups water
1 3/8 cup kosher salt
1 1/4 cup brown sugar
1 tsp onion powder
1 tsp garlic powder

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

HOW TO BRINE WILD GAME | MEATEATER COOK



How to Brine Wild Game | MeatEater Cook image

The most common complaint I hear about wild game is that it’s tough and dry; a symptom often the result of overcooking. The best way to counterbalance this issue is to start brining your meat. Salt can dramatically enhance juiciness, and in my opinion, is the most essential ingredient in your pantry...

Provided by Danielle Prewett

Yield 1 gallon; 1/2 cup

Number Of Ingredients 18

Classic Brine
1 cup kosher salt
1 cup sugar
1 gallon of water
2 tbsp. peppercorns
4-6 bay leaves
4 – 6 sprigs of fresh herbs
Garlic and Herb Salt
1/2 cup kosher salt
2 tbsp of mixed fresh herbs such as rosemary, thyme, parsley, or sage
2 cloves of garlic, minced
1/2 lemon, zested
1 tbsp. fresh cracked pepper

Steps:

  • Classic Brine
  • Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process.
  • Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl. Cover and transfer to the refrigerator for 8 to 48 hours depending on weight of meat.
  • Before cooking, rinse the meat with cool water.
  • Garlic and Herb Salt
  • Mince the herbs and garlic as finely as you can. Add to a bowl with the kosher salt, cracked pepper, and lemon zest. Mix well and spread the salt across a sheet tray in a thin layer. Allow to dry out overnight and store in an airtight container. For faster drying time you can place inside a dehydrator on the lowest setting.
  • This recipe makes roughly half a cup. When ready to use, season gamebirds over and under the skin with only as much salt as needed to lightly cover. You don’t want to make it so salty that it needs rinsing. Let the seasoned meat rest in the refrigerator for 24 to 48 hours uncovered. Pat the skin very dry before cooking.

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