Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rooster Roaster's Smoked Salmon-Brine(Brine)

Rooster RoasterRooster Roaster Posts: 3
edited 10:50PM in Seafood
Ingredients
• 4 &#189 Cup filtered/bottled water
• &#188 Cup vermouth
• &#188 Cup medium sherry or bourbon
• 1 Tbs lemon juice
• 5 Tbs brown sugar
• 10 Tbs kosher salt
• sprigs of fish-friendly herbs such as tarragon, fennel, dill, bay, lemon thyme, basil

InstructionsMakes just enough for a 3 lb fillet if the tray is just big enough to hold it. Increase quantities for bigger pieces or trays. You can gauge how much you’ll need by just counting the cups of water it takes to fill your tray to a reasonable level – the quantities here make about 5 cups.Combine all of the brine ingredients in a saucepan and heat gently until the sugar and salt have dissolved. Stir well. Pour into a ceramic or glass container and leave to cool. NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.