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Anyone use the Alaskan Salmon Brine Mix from Gander Mountain?

post #1 of 3
Thread Starter 
I purchased the twopack of pre mixed brine ingredients a while back and used one, but to a couple people who tried it, it was too salty throughout the filet of salmon. I wasnt planning on smoking some salmon this weekend as I have a brisket and chicken I am doing, but a feined brought me a couple of salmon steak tonigght so I had to go get a fresh fillet myself. Has anyone ever used this brine mix and altered it with having success? I am going to try another 1/2 cup of brown sugrar but feel I may make it closer to indian candy. Time will tell I guess. Now I will be smoking salmon, chicken, and a brisket in 36 hours from now. Will keep everyone posted
post #2 of 3

Try this recipe and method.  It worked for me

 

 

http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview

post #3 of 3
Yes, I use it all the time. I split the mix between two large bowls, add 2 quarts of water to each bowl and divide 3 salmon halves cut into about 2 to 3 inch slices and divide between the two bowls. I start the brine late afternoon and take the fish out about 9 the next morning. Rinse each piece well and blot dry with paper towels. Set on the smoking racks for an hour then smoke them. Everybody raves about my salmon!!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Anyone use the Alaskan Salmon Brine Mix from Gander Mountain?