Copyright © 2014 The FOURnet Information Network. All rights reserved.

SMOKED SALMON 
BRINE:

1/2 c. canning salt
1/2 c. white sugar
1/2 c. brown sugar
2 gallons water

Skim salmon fillets and place in brine for 8-12 hours. Keep cold and stir occasionally. Drain the salmon and pat dry with paper towels. Place the fillets on racks and let air dry about 1 hour, until you see a glaze over the fish. Smoke for about 6-8 hours.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood