I found this recipe in an old book that I got from a friend. Simple to do and tastes really good. Did a 2lb CoHo today.
Brine:
1/3 cup of sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp Tabasco sauce
1 cup of dry white wine
Brine salmon for 8 or more hours in the fridge. I use amix of apple and cherry to smoke. Smoke until meat flakes nice and evenly. I was told to smoke it for up to 12 hours. I "wet" smoke it and put the brine in the bowl, adding water as needed. Try it out, and let me know how you like it.
CSA
Brine:
1/3 cup of sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp Tabasco sauce
1 cup of dry white wine
Brine salmon for 8 or more hours in the fridge. I use amix of apple and cherry to smoke. Smoke until meat flakes nice and evenly. I was told to smoke it for up to 12 hours. I "wet" smoke it and put the brine in the bowl, adding water as needed. Try it out, and let me know how you like it.
CSA