Brine For Salmon
May 10, 2019
Ingredients
- 1/4 cup non-iodized salt
- 1/2 cup brown sugar
- 2 cups soy sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon black pepper
- 1/2 tablespoon Tabasco sauce
- 1 cup dry white wine
- 1 cup water
Directions
- Step 1 Fill a large container with water. Add ingredients except white wine. Mix thoroughly until well dissolved.
- Step 2 Add the white wine. Mix again.
- Step 3 Immerse prepared fish chunks, filets or small whole fish completely in brine solution.
- Step 4 Refrigerate fish in brine solution. Brine chunks of fish of fish 1″ thick for about 5 up to 8 hours, 1/2″ thick for about 4 hours, and for thinner filets or pieces 2-3 hours.
- Step 5 After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a “pellicle” (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process.
- Step 6 When smoking salmon, use alder, or mix different fruit woods such as cherry and apple.