brine for salmon

Unknown

I have read many posts about brining, but i just wanted to reach out real quick to make sure i am getting it right, and also hopefully get a few suggestions for things to add. I am going to smoke a large salmon fillet, and i will use the following mix. 1 cup kosher salt, 3/4 cup white sugar, 1/4 cup brown sugar, 1 gallon water, and a few cloves of garlic. Boil it all and then refrigerate to cool, then add the filet. How long to soak, and how long to dry after soaking before putting on the egg? Thanks in advance.
Seth

nikkig

Seth Howard,
My hubby used the technique on the link below to do salmon, and had good results.[p]~nikki
[ul][li]Smoking Fish[/ul]

RRP

Seth Howard, sounds like you have this salmon already planned, but next time you gotta try this recipe that Jim Minion shared with the board back in July. It is TERRIFIC![p]CarDogs Salmon [p]Dry rub:
1 C light brown or turbinado sugar
1 C non-iodized salt
3 T granulated garlic
3 T granulated onion
1 T dill weed
1 T summer savory
2 t tarragon[p]Finishing rub:
¼ C light brown or turbinado sugar
1 T granulated garlic
1 T granulated onion
1 t summer savory
1 t tarragon[p]Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not
remove the skin. Place in a glass or stainless steel pan.[p]Mix all ingredients and pack on the flesh side of the filet. Let the filet rest in frig for 2 hours. Rinse the filet in cool
clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you
were heavy salt and peppering). Cook with the lid closed to 155*F measured in the center of the thickest part filet. [p]We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on
the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and
place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
If you want more smoke on the fish cook at 225 to 250º till you hit 155º internal, if you want a drier product take to
high finishing temp.
Jim

RRP

@#$%^& fingers too fast sometimes. What I meant to add is Jim also put this into a BGE language...aim for 350° dome and 155 internal temp.
I also went indirect with a pan of boiling water poured in from a tea kettle. Also in the pan I had 1 tablespoon of tarragon for favor and great smelling cook. This will run you about 55 minutes or so.