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Thread: Brined and Smoked Salmon

  1. #1
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    Brined and Smoked Salmon

    Heres mine:

    Smoked Salmon

    For the brine
    1/2 cup sugar
    1/4 cup non-iodized salt
    1 cup water
    1/2 cup dry white wine
    2 cups soy sauce
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper
    1/2 teaspoon tabasco

    Brine the salmon for 12-24 hours

    Smoke at 200-225 degrees to an internal temp of 150-165

    Let it cool and enjoy
    2001 Genesis Silver B. 18.5" WSM 14" Smokey Joe Mini 22" Black Performer Deluxe

  2. #2
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    Feb 2015
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    Huntington, NY
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    A couple of notes - some say that you shouldn't brine fish that long. You can definitely feel the texture change when you take it out of the brine, but I think it adds to the texture when done, makes it nice and flaky. Also, I don't pat it dry or anything, I just grab it and throw it on the rack. I usually use a fruit wood, either apple or cherry.

    We let it cool down completely, then serve it with crackers (we use Club Crackers).

    Its extremely popular, I have friends who request it as appetizers for parties. Even one friend who hates fish loves this salmon.
    2001 Genesis Silver B. 18.5" WSM 14" Smokey Joe Mini 22" Black Performer Deluxe

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