08-18-2007, 06:37 AM
This is my recipe for a for salmon brine.
1 cup of hawaiian salt, 1cup brown sugar (C&H of course), 1/2 cup shoyu, 1c water, 1 tbspoon ground black pepper. I don't use vinegar for salmon because the acid will "cook" the delicate meat. Add 1 crushed garlic and 2-3 stalks of green onions that have been bruised all over with the back of a knife. Place the salmon in a plastic container large enough to hold all the fish in one layer and pour the mix over. I have done one whole fillet'd 18lb fish with this recipe. Place the whole thing in the frig overnight. The next morning you will find a slime layer on meat of the fish. Don't wash it off because the slime is the action of the salt breaking down the top protein layer. Place the salmon pieces on a wire rack and let them air dry before placing them in the smoker. That broken down protein layer will create a glaze and help hold the salmon together as they cook.
Larry
1 cup of hawaiian salt, 1cup brown sugar (C&H of course), 1/2 cup shoyu, 1c water, 1 tbspoon ground black pepper. I don't use vinegar for salmon because the acid will "cook" the delicate meat. Add 1 crushed garlic and 2-3 stalks of green onions that have been bruised all over with the back of a knife. Place the salmon in a plastic container large enough to hold all the fish in one layer and pour the mix over. I have done one whole fillet'd 18lb fish with this recipe. Place the whole thing in the frig overnight. The next morning you will find a slime layer on meat of the fish. Don't wash it off because the slime is the action of the salt breaking down the top protein layer. Place the salmon pieces on a wire rack and let them air dry before placing them in the smoker. That broken down protein layer will create a glaze and help hold the salmon together as they cook.
Larry
Larry