NEED HELP LOCATING A SMOKED SALMON BRINE RECIPE

[bighole]

A FRIEND TELLS ME HE HAD AND HAS NOW LOST A SALMON BRINE RECIPE THAT INCLUDED, ALONG WITH SEVERAL OTHER INGREDIENTS, DILL WEED, TARRAGON AND MARJORAM LEAF. CAN ANYONE HELP ME LOCATE THIS RECIPE. THANKS IN ADVANCE FOR YOUR HELP.

 

[SonnyE]

No.
But I like this dry brining method. You could add as much tooti-Fruti as you'd like.
I add ground Dill-weed to mine as I package it. Mostly for the aesthetics.
But with Salmon, you might find simpler is better. You can season it up just before serving.

 

[fivetricks]

Yup. 4:1 brown sugar/salt dry brine overnight will suit you well.

 

[cmayna]

Yup, keep it simple with a dry brine

 

[daveomak]

I prefer a dry brine.... 50:50 salt and sugar.. Then I add dry ground spices and herbs... I add the salt:sugar mix at 4% weight of the fish slab, so it does not get too salty... then all the spices I want...

 

[ab canuck]

Definitely some good ones here. I am looking forward to trying some of these.

 

[bighole]

Thanks everyone for your help. I will give the salt, sugar dry rub with some extra be spices a try.

 

[fivetricks]

Elevate in on a cooling rack in a high sided pan covered in whatever. Will speed up your pellicle time the following day.