|Favorite Japanese Dishes (Quick & Easy)|
|by Yukiko Moriyama|
This book is the 8th in a series of cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines.
1 - 5 of 5 for salmon brine
Cut salmon into squares about ... 12 hours in brine solution (make sure ... (hickory chips are good). Note: Put skin side up and smaller pieces on top shelf.
Brine salmon chunks 8 or more hours, keeping refrigerated.
Skim salmon fillets and place in brine for 8-12 hours. ... and let air dry about 1 hour, until you see a glaze over the fish. Smoke for about 6-8 hours.
You need a ... You now have brine. Put salmon into the brine ... will allow built up smoke to escape. Smoke for 3 1/2 hours. Remove with a pancake turner.
Make brine of water, sugar ... hickory smoke salt. Place on grill of smoker or covered barbecue and smoke for 6 to 10 hours, depending on fish thickness.
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