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Dry Brine for smoking salmon Recipe

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This recipe for Dry Brine for smoking salmon is from Family Cookbook , 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:  
6 parts brown sugar
1 part non-iodized salt
seasonings you like: such as lemon pepper, pepper, dill
Directions:
Directions:
Mix brown sugar and salt and spices in a big bowl.
Cover the bottom of a 9x13 pan with at least a half inch of the mixture. Lay Salmon fillets face down on the mixture. sprinkle generously with more mixture to cover completely. Let soak for about 24 hours. Salmon will release moisture and then be swimming in a sugar/salt pool. Remove salmon from brine and rinse thoroughly. You may season salmon with Yoshida's sauce, or honey, or spices as you prefer, and place in smoker until it reaches your preferred level of dryness.
Number Of Servings:
Number Of Servings:
You decide!
Preparation Time:
Preparation Time:
24 hours plus smoking time
Personal Notes:
Personal Notes:
We got this recipe from a great old guy who came to tune our piano when we lived in Eagle River Alaska in 1988. He had lived up there for years, fishing and smoking salmon. It's been our family's smoking brine classic ever since!

 

 

 

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