Brine for Smoked Salmon

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Brine for Smoked Salmon

Recipe Information
Description: Brine Source: John Driscoll Serves/Makes:3 quarts or more Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: Brine

Source:: John Driscoll

Serves/Makes:3 quarts or more

Ingredients

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

Preparation

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.

Comments

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.