Fresh Salmon. I brine my Salmon for
about 8-12 hours. Here is what I use
for the Brine.
(this is the standard for all brines)
1/2 cup Kosher Salt to
1 gallon water
This is where your imagination comes
into play. Go thru the kitchen and
find the spices and seasonings you
like!!!!
I used this in my Brine:
1/4 cup
Cajon Seasoning
1/4 cup Apple Cider Vinegar
1/4 cup
Red pepper flakes
5 sprigs of
Rosemary
8 oz. jar of
Molasses
This is what the Salmon looks
like after Brining for 12 hours.
The molasses I used in the brine
turned it a beautiful caramel color.
It is now ready for the smoker!!!!!
Coat the fish with Olive oil and
add your favorite rub. I add a little
wine in the pan. I spray it every hour
with wine/whiskey mixed with Olive
oil. That is fresh Dill on the top.
Smoke for about 3-4 hours tops at
200-225. You can see when it is about
finished by noticing the white oils
coming out of the fish. Right after
those whitish oils start coming out
the fish will start turning dark and
then it's
done.
This is the freshest smoked Salmon.
Moist-Moist-Moist!!!!!!!!
Click on an image to see a larger version and explanation.
