jeffywestcoast
Well-Known Member
Never made smoked salmon before but it starts with a good brine I know that much..Can one of you grizzly vetrans direct me to your best basic brine recipe? I have about 15 lbs of fillets to do..thank you much....
I took the recipe from salmon university, 3 cups brown sugar ,1 cup kosher salt, and approximately 15 cloves of garlic minced and thrown in, going to finish the 24 fr brine then rinse, let sit on rack to dry for a couple hours then smoke.. I bought some Lemonhart rum , honey and pure maple syrup 3 parts in a cup for basting every couple hours.. now well that's in the brine I have to decide which smoker to buy... thinking on a cheap electric big chief, or maybe a stand up propane one... cant decide, don't want to spend 3-4 hundred on a bradly so I think a coupl hundy should get the job done.. also the big chief comes with a bag of alder chips which I was told is best for smoking salmon.. anyone have any more tips im all ears..
50 lbs of fish ya right 25 maybe
Easier to pull after smoking and cooling.another thing i like to do...its kind of a pain in that butt but take out the pin bones prior to brining. Think it makes for a better finished product...