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Brine Recipe #1
1/3 cup Sea salt or Kosher salt
1/3 cup Brown Sugar
1 Quart cold water
Combine all ingredients in large sauce pan and stir until all salt and sugar is dissolved.
Soak your salmon (or other meats) in brine mixture over night. I use a Zip lock bag and place bag and contents in a small cake pan in fridge.
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Brine Recipe #2
1/3 cup Sea salt or Kosher salt
1 Quart cold water
Combine all ingredients in large sauce pan and stir until all salt is dissolved.
Soak your salmon (or other meats) in brine mixture over night. I use a Zip lock bag and place bag and contents in a small cake pan in fridge.
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Brine Recipe #3
For smoking salmon
1/2 c. canning salt
1/2 c. white sugar
1/2 c. brown sugar
2 gallons water
Skim salmon fillets and place in brine for 8-12 hours. Keep cold and stir occasionally. Drain the salmon and pat dry with paper towels. Place the fillets on racks and let air dry about 1 hour, until you see a glaze over the fish.
Smoke for about 6-8 hours.
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Brine Recipe #4
Rinse the salmon steaks in cold water.
Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water, using approximately 1 quart of water; heat to just lukewarm.
Add salt and stir until dissolved. Add warm salt water to approximately 4 quarts cold water (You may use your sink as a bowl for this step).
Place salmon, skin side down, in brine at for 20 minutes (make sure the fish is entirely covered by the brine). After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels. Let salmon air dry on wire racks for at least 2 hours.
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