|Tales from My Grandmother's Kitchen|
|by Simone Aylward|
Jessica Gibson takes the reader on a fondly remembered journey back to the time when her beloved Chilean grandmother Mimi seemed to dominate the l...
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Brine salmon chunks 8 or more hours, keeping refrigerated.
Cut salmon into squares about ... 12 hours in brine solution (make sure ... in smoker and smoke 10 to 12 ... skin side up and smaller pieces on top shelf.
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.
Make brine of water, sugar ... fillet with hickory smoke salt. Place on ... or covered barbecue and smoke for 6 to 10 hours, depending on fish thickness.
You need a ... You now have brine. Put salmon into the brine ... charcoal and let smoke. When smoke ... Smoke for 3 1/2 hours. Remove with a pancake turner.
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