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Smoked Salmon Brine Recipe

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This recipe for Smoked Salmon Brine is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Demerra Sugar (brown)
1/2 cup Pickling Salt

or for full smoker load:

2 cups sugar
1 cup salt
Directions:
Directions:
lay fish skin down on tray. Sprinkle brine generously over top of pieces and leave for 4 hours, or overnight. Remove fish from pan, don't rinse, just wipe off excess salt.

Smoke to desired dryness. For small pieces, 1 hour. Enjoy!
Personal Notes:
Personal Notes:
For re-heating refrigerated bread, muffins, biscuits or pancakes that were in the fridge, place in the microwave next to a cup of water. The increased moisture will keep the food moist and help it re-heat faster.

 

 

 

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