- Jul 4, 2006
Rather than using a "traditional" brine I tried this on 5 lbs of Sockeye last weekend. I gotta say I think I prefer this dry brine. Here are the basics:
- 4 cups dark brown sugar
- 1 cup non-iodized salt (pickling or kosher salt)
- 10-15 cloves garlic
- Cover the fillets liberally with the dry brine mixture and stack them in the bottom of a non-metallic pan.
- Once all the fish is brined, cover the container and put it in the fridge for about six hours.
- After six hours, take the pieces out and rinse them gently in cold water.
- Lay pieces on a rack to dry at room temperature. Use the rack from your smoker because it's convenient. You need to let the fish dry at least a couple of hours. or up to four to six hours, depending upon the thickness of the fillets. What you're trying to do is dry the fish out and form the pellicle on the surface of the flesh.
- Preheat your smoker, I like to do mine between 200-225. I used a combination of hickory and cherry wood for this smoke and was very pleased with the result, but your choice.
- Arrange racks in smoker with the thicker pieces lower down and the thinner tail pieces on top.
- Smoke the salmon until internal temp is between 145-165 depending on taste. Personally I like sushi but my family prefers the fish to be well done, so I smoked mine for about 4 hours.
- The best way to preserve this fish is to vacuum pack it and freeze it