- John Driscoll
Serves/Makes:3 quarts or more
- 12 cups (2825 ml) cool water
- 2 cups (475 ml) brown sugar
- 1-1/2 cups (350 ml) salt
- 2 tbsp (30 ml) whole black peppercorns
- 4 bay leaves
- Mix all ingredients in a glass or stainless steel container.
- Stir briskly until sugar and salt are dissolved.
- Submerge fish or poultry in brine (time varies but I usually leave salmon in brine for 12 hours).
- Remove food from brine and rinse thoroughly in cool water.
- Pat dry and let rest on rack until tacky to the touch.
- Smoke according to taste and degree of doneness desired.
- This is a "no fail" brine I use for salmon and whole turkeys. You may need to double or triple recipe for large birds. For salmon, I place fillets or steaks in a covered plastic dishpan to soak. For whole turkeys I use a couple large black plastic bags in an plastic garbage can. Refigeration during the brining process is recommended.