Salmon Wet Brine Recipe

        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 Wet Brine recipe:

            1/3 cup sugar

        1/3 cup brown sugar

        1/4 cup 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

        Prepare the fish - You may use fresh or frozen salmon. Fillet salmon, cut into 6" pieces.

                           You do not have to de-bone or skin fish.

        Prepare brine - Mix all ingredients together. Make sure to make enough brine so that all

                        the salmon is saturated with the brine. Depending on how much salmon you

                        are going to smoke, you may have to double or triple the recipe.

        Soak the fish - Put the brine into a big enough container (Usually a 5 gallon bucket works well).

                        Place the salmon into the bucket of brine. Soak for 8 Hours. Make sure that it is

                        stored in a cool place (Refrigerator works well)

        Cure the fish - Remove from brine, place on rack and let stand for 12 hours. Make sure that it is

                        stored in a cool place. (Refrigerator works well)

        Smoke - Dependent on your smoking device. I use an H20 electric smoker, and usually use Cedar wood chunks.

                This can be altered, you can use different wood types and charcoal smokers. They all work well,

                and are equally as yummy!! Smoke until done. Some people like the salmon dryer than others.

                I like the salmon still moist in the middle, prob considered Medium done!

       EAT - This stuff is like candy, watch out.... once yea start eating it, yea wont stop!!!

             Great on salads and sandwiches.