|Clarke & Spurrier's Fine Wine Guide|
|by Steven Spurrier|
An updated edition of the guide tothe best wines in the world by two of the world's most knowledgeable and entertaining wine experts.
Tip: Try for smoking salmon for more results.
Results 1 - 5 of 5 for brine for smoking salmon
Brine salmon chunks 8 or more hours, keeping refrigerated.
Cut salmon into squares about ... 12 hours in brine solution (make sure ... first in this for 1 hour. Place ... in smoker and smoke 10 to 12 ... smaller pieces.) Add smoking chips every hour ... pieces on top shelf.
Skim salmon fillets and place in brine for 8-12 hours. Keep ... let air dry about 1 hour, until you see a glaze over the fish. Smoke for about 6-8 hours.
Make brine of water, sugar ... to air dry for one hour. Sprinkle each fillet with hickory smoke salt. Place on ... 10 hours, depending on fish thickness.
You need a meat smoker for this recipe. To ... You now have brine. Put salmon into the brine ... charcoal and let smoke. When smoke ... smoker during the smoking period because it ... with a pancake turner.
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