Salmon Dry Brine Recipes

        Click here to learn more about smoking fish - Kasilofseafood.com   (They have some additional recipes and some great

                                                                                                           tips for smoking fish and making brine)

        Here is my favorite Dry Brine recipe:

             6 Cups brown sugar

        1 cup salt

        4 oz can poultry seasoning

        4 oz can fine herbs

        2 oz can lemon pepper

        2 oz can old hickory smoked salt

        2 oz can lemon peel

        Apple cider vinegar

        Honey (Optional)

        Prepare fish - You can use fresh or frozen fish. Fillet fish, cut into 6" slabs.

                       Wash fish in sink full of water with 1 cup apple cider vinegar.

        Prepare Brine - Mix all dry seasonings together.

 

        Place fish in a 5 Gal bucket, first layer skin down, cover fish with some of

        the dry mix and place next layer skin side up (skin to skin, Meat to Meat) and then

        put dry mix on and repeat till all fish is covered or bucket is full.

        Let stand for 2 days, up to 7 days. (Stir after 2 days) I prefer to let stand for 4-5 days.

        Make sure to put in cool place, a refrigerator works well.

        Before putting on smoker wash off with cold water and place on newspaper to dry.

        A great option is to glaze with honey (I recommend). This gives a slight sweeter taste.

        Smoke in smoker 8-14 hours depending on thickness of fillet and how moist you like your fish.