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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rooster Roaster's Smoked Salmon-Brine(Brine)

Rooster Roaster
Rooster Roaster Posts: 3
edited November -1 in Seafood


• 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


Makes 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.


Number of Servings:

Time to Prepare: