Smoked Salmon and Brine

• Gluten free

• Seafood

  • 3 lbs Salmon

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 2 cups Soy sauce, low sodium
  • 1 tsp Tabasco sauce

• Baking & Spices

  • 1/2 tsp Black or red pepper flakes, freshly ground
  • 1/4 cup Salt
  • 1/3 cup Sugar

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Liquids

  • 1 1/2 cups Water

Found on keviniscooking.com

Description

Directions

• Mix together the sugar, salt, soy sauce, water, wine, onion and garlic powders, pepper and tabasco sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
• In a 13x9 pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate at least 8 hours.
• After its brined for 8 hours place the salmon on a rack to drain. Next youll want to place these in front of a fan to dry and develop a shiny skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to, this should take 4 hours and is vital to do. Feel free to leave uncovered in the refrigerator to do this also.
• I cut the salmon into quarters for easier handling. Place the salmon directly on a rack sprayed with oil as it can stick sometimes. Although, if you choose not to cool dry prior to create the pellicle, I usually will place the brined salmon on aluminum foil about the size of the fish because you want the smoke to move around it inside the smoker, then on the smoker rack.
• Time to smoke the fish. Follow your smoker instructions, add an inch of water to the water tray, and using alder wood chips, smoke the salmon for 6 hours. Start @ 100°F for 2 hours, then 140°F for 2 hours and finally 175°F for the final 2 hours. Feel free to baste with the brine mixture each time you bump up the heat.
• After you pull the smoked salmon from the smoker allow it to rest on a cooling rack for an hour and then refrigerate or dig in! You can keep it wrapped in plastic wrap or a container for up to 8-10 days.

Nutrition