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Brine Salmon?

SteveSteve Posts: 94
edited 11:34AM in EggHead Forum
Anybody ever brine salmon...any recommended technique? Most salmon available is farm raised and needs a little help, I think. Any suggestions for brine appreciated. Thanks


  • SteveSteve Posts: 94
    Hey, just saw the smoked trout recipe...thanks!
  • Steve,
    There are methods are dry that work very well,
    there is the product call Mortons Sugar Cure. It comes
    with a hickory flavor pack, throw it away for these purposes.
    Coat the salmon flesh with about 1/4" and place in the frig
    for a couple of hours. After the that period rinse very well and let dry for about an hour.
    Lightly coat with dill weed and brown sugar and smoke to desired dryness.

  • J AppledogJ Appledog Posts: 1,046
    Jim Minion, I put maple syrup on mine. Trout, too. JCA

  • J Appledog,
    Maple syrup or honey both would work well.
    My personel taste doesn't care for quite so sweet but I will do for others in the family that do.

  • alternityalternity Posts: 49
    I have cooked lots of hot smoked salmon.[p]Next time Id like to make it more like lox..I think Ill coat it with dill sugar salt and orange peel zest for a few days in the fridge..then rinse..then build a very small fire and smoke for a few hours at very low temps..then finish it off for hours in a heating compartment of the oven..trying to keep teh temps around 100*.[p]Good luck and let us know how it turns out.[p] alt

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