or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Brine or not to Brine?
New Posts  All Forums:Forum Nav:

Brine or not to Brine?

post #1 of 6
Thread Starter 

Hi Folks,


I'm relatively new to the forums so ,You'll have to patient with me


I've smoked chicken and pork but , I have a couple lbs of salmon that I

just picked up and before I make too many mistakes with such beautiful

fillets. I was hoping that you all can educate me on the best way to go

about brining, smoking, and best way of going about it.

and and all help will be appreciated.



post #2 of 6

Hey, Well it's all personal preference, and desired flavor.

I brine, see below.

As for spice be sure and try it everyway possible. plain, just brine, plain with spice, brined with different spice.

I once did six half fillets all different way's and found. I and most of my friends liked the brined and dusted with just fresh ground black pepper. ( we did that, and - Just brine - just smoke - brine and old bay - brine and cajun - and brine and a blend of spice rub. They all were good but the black pepper was the best.

And I always do fish with Alder Wood, But if not available use something light. And you just need to smoke it long enough till it will flake apart with a fork. Or go by temp if you really want to be spot on. Fish I always go by touch and flake test.

Smoker temp I like 200 - 220 Deg


Dave's Fish Brine

2 Qts water

1 Cup Canning Brine Salt - And Qty may be different if you use some other salt.

1/2 Cup Brown Sugar Packed

1 1/2 oz Fresh Lemon Juice

1 tsp Garlic Juice or Garlic Powder

1 tsp Onion Juice or Onion Powder

Dash or two Tabasco

1 Tbs Molassas


Dissolve all in the water and chill. Soak the fillets 6 hrs or more. Be sure the meat side is in contact with the flesh. I put in a small cooler with a cleaned rock to hold it under. Add ice to keep it cold


post #3 of 6

yanush, check out July's newsletter it has information on salmon or do some searches and you'll find a ton of information on brining.  There are also a couple great post in the wiki section (or simple search) for chicken brine recipes.  Some brine pork butts, but many don't and some say brining pork type roast has no effect on taste.  It won't hurt it for sure, so give it a try if nothing else to see if you like it.  When it comes to smoking a lot of it comes down to personal preference.  


Welcome to SMF and swing by Roll Call and introduce yourself to everyone, http://www.smokingmeatforums.com/forum/list/133

post #4 of 6
Thread Starter 

Thanks for the info. sounds like something I would like to try.

I understand I'ts all a matter of taste. I'll be trying the receipe

you posted and let everyone know how it worked out



post #5 of 6

I always do a dry rub/brine on mine. Its just a mixture of brown sugar and salt. It sits in that over night then I rinse and let it dry. Then I put a bit of brown sugar, garlic/onion powder and pepper on the top and put it in the smoker. My family and friends LOVE this recipe and its very easy. I would have to agree that you should try it several ways to see what you like the best.

post #6 of 6

I have always just used a dry rib on my fish. Now you need to run over to Roll Call if you would and introduce yourself and we can give you the proper hello we like to give to new memebers

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Brine or not to Brine?